This soup is super easy to make. You can improvise with various kinds of squash and other veggies to invent your own soup. And, if you’re making the soup with a friend, you’ll have someone to bounce ingredient ideas back and forth with.
Recipe source:
Cooking With Friends Kitchen
Ingredients
1 tablespoon olive oil
1 large white onion, diced
1 1/2 tablespoon Kosher salt
32 oz. butternut squash
1 cup pureed pumpkin
14 baby carrots
1 long yellow fall squash, peeled, seeds removed and cut into chunks
2 apples, peeled and chopped
12 cups chicken stock
Directions
In a large soup pot, saute the onion. Add the squash, carrots, apples and pumpkin. Season with salt. Add chicken stock and bring to a boil. Simmer until vegetables are tender enough to puree. (This usually takes about an hour.) Puree with a hand blender if you have one — a must have time-saving-tool if you don’t! f you would like, you can add some romano cheese, milk or cream before serving the soup. Toasted pumpkin seeds would also be a nice touch.