Butternut Squash – Don’t be afraid of soup in the summer
I’m not, but you probably already figured that out. It is summer though, so instead of serving soup with lots of broth, I tend to make it thicker, with more veggies and serve it with a salad or follow it with ice cream.
Sometimes, though, a real soup in the middle of summer is ok. Especially if you time it right, so that you make the soup on the first cool day in a month. So, don’t be afraid, have your soup and eat it too, even when it’s summertime.
This one is really easy and fast too!
Butternut Squash and Chicken Soup
- 1 Butternut Squash, peeled and chopped
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 quart of stock
- 1 cup chopped cooked chicken
- olive oil or butter
- fresh basil, chopped
Heat the olive oil or butter and add the onions and squash. Saute until softened a bit and then add the garlic and saute for another minute or so. Add the stock and simmer until the squash is soft. Add the chicken and basil and serve.
I will admit, while this was good, I feel like it could have used a little something extra. Next time, I’ll try adding a bit of tomato sauce or chopped tomatoes, and maybe top it with croutons. Any other ideas?