Squash Soup
Yummy and delicious fall soup. Delicata squash replaces the typical butternut squash recipe, which makes the recipe lighter and lower in carbs. However, it can only be found in the fall. Kabocha Squash is also a great squash to use in this recipe. I have also made this in the insta pot and slow cooker and it has come out delicious, just alter the cook times. Another option is to sprinkle with Parmesan Cheese for added boost of flavor
Equipment
- immersion blender
Ingredients
- 5 Delicata squash, peeled and diced
- 1 Bunch leeks, washed and sliced thinly
- 4 Celery sticks, peeled and diced
- 3 Carrots, peeled and diced
- 1 tbsp Olive oil
- 2 tsp Salt
- 2 tsp Black pepper
- 2 quarts Vegetable stock
Instructions
- Sautee the leeks for 7 min
- Add the celery, carrots and sqaush and cook covered for 10 min
- Add the vegetable stock, salt and pepper and cook covered for 45 min on medium to low flame
- Once all the vegetables are soft, shut off the fire and let cool completely.
- Put the immersion blender stick in the pot and blend the soup till its completely blended
- Enjoy! Or freeze for up to 3 months.
