Ah, the flavors of fall are in full effect! Cozy up with a bowl of this butternut squash soup. It makes a perfect appetizer or meal in itself.
Butternut squash soup
1 butternut squash (longer neck is better, less seeds!)
1/2 cup diced red bell pepper
1/2 cup diced yellow onion
1/2 cup diced celery
2 tablespoons olive oil
Sat & pepper to taste
1.) Wash and remove skin from squash. Cut in cubes and add to boiling salted water, until soft, about 25-30 mins.
2.) While squash is cooking, sautee red bell pepper, onion, and celery in 1 tbsp olive oil, adding chicken broth throughout to prevent sticking. Season with salt and pepper
3.) When squash is soft, strain over a bowl to reserve 1 cup of liquid. Put reserved liquid aside. Add squash and 1/2 cup reserved liquid to blender and blend until smooth. Add pureed squash to satueed vegetables.
4.) Cover vegetables and pureed squash with remaining 1/2 cup reserved liquid and chicken broth. Add tarragon and more salt and pepper.
5.) Bring to a boil and simmer for about 40 mins.