We got hit with a major snowstorm yesterday, like most of the country. I made this soup ahead of time, it’s no fuss, no muss – and left me with plenty of time to shovel! It’s creamy without the cream, high in fiber, and Vitamin C. When it’s 14º outside, this soup really hits the spot!
- 1 – 2 pound butternut squash
- 1 large sweet potato
- 1 small yellow onion
- 1 celery stalk
- 4 cups vegetable/chicken broth
- Peel squash and sweet potato and cut into 1″ pieces. Chop the onion and celery.
- Bring the broth to a boil and cook the vegetables until tender.
- Puree in a blender, season with salt and pepper.
Good way to stay warm!