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Totally The Bomb

Butternut Squash Soup

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Ingredients Method Notes

Ingredients
  

  • 5 Big Carrots
  • 3 Celery Stalks
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 1 Tablespoon or so of Olive Oil
  • Some Water -- Enough To Cover The Cooked Veggies
  • 1 Roasted Butternut Squash Cut In Chunks - OR -
  • 2 Bags Frozen Butternut Squash
  • 1 Tablespoon Adobo Sauce It comes in a little can
  • 1 Tablespoon Better Than Bouillon Vegetable Paste
  • Cracked Pepper To Taste
  • Salt To Taste

Method
 

  1. Cut up the carrots, onion, celery, and garlic in big chunks.
  2. Saute in a big pot with some olive oil, for about 7 minutes. Stir frequently.
  3. Add butternut squash. Stir.
  4. Cover veggies with water.
  5. Add the adobo sauce, Better Than Bouillon, salt, and pepper to taste.
  6. Simmer for 30 minutes. Stir frequently.
  7. Blend with an immersion blender until creamy.
  8. Enjoy.

Notes

Garnish with sour cream, pepitas, parsley, cracked pepper, goat cheese, or whatever you want.
If you want to add a 1/4 cup of half and half right at the end, it will make the soup more creamy.