With Thanksgiving just around the corner, I’ve been itching to try some new “fall” recipes, but I just haven’t had a lot of time! I’m headed out to my parents’ tomorrow, so I thought I’d make this healthy, hearty soup and try it out on them. It’s surprisingly easy to make and full of veggies.

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Butternut Squash Soup

1/2 stick butter
1 large butternut squash
6-8 carrots
1 large sweet onion
60 oz. chicken broth
1 tsp. pepper
1 tsp. nutmeg
1 c. Half and half

Melt butter over medium heat in a Dutch oven or large stock pot. Cube squash, shred carrots and dice onion; add to pot and sauté for a minute or two. Add chicken broth and bring to a boil. Reduce heat and simmer veggies for about 45 minutes or until they’re very soft. Using the food processor, process this mixture in batches until it’s all smooth. Put back in the pot over low heat and add pepper, nutmeg and half and half. Mix and simmer for another 10 minutes. Garnish with kale chips.

Recipe makes about 12 servings. Enjoy!

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