In the past, I would choose a pre-salad over pre-soup on any given day at any given restaurant. Since having Lottie, my taste buds and food cravings have changed tremendously. Now, when given the opportunity, I will always choose soup over salad.
In the winter, I typically have a pot of butternut squash soup in my fridge at all times. I love making shrimp to put in the soup to add texture and Enoki mushrooms provide a unique twist. Lottie loves it as well as a pasta sauce over whole wheat Rotini.
For awhile I stopped making this soup because cutting and peeling the whole squash was too hard for me (and my knives). Once again, Costco came through for me. Get this: They have fresh, precut and peeled butternut squash in the veggie section for $4.99/2lbs. Not only is it cheaper, but it is so easy!
Butternut Squash Soup
Total Price (no shrimp)- $8.24
Total Price per Person- $1.03
Average Retail Price- $14.98
Total Savings- $6.74
-2 lbs (one large or two small) Butternut Squash, peeled and cubed- seeds removed
-1 small sweet onion
– 2 medium sized carrots
– 1 stalk of celery
– 1 sweet potato (optional)
– 3-5 cans chicken of vegetable stock
– Sauteed or grilled shrimp (optional)
– Enoki mushrooms (optional)
1. Cut celery and carrots into small pieces.
2. Diced onion.
3. Put celery, carrots and onions into large pot and cook on medium heat for five minutes. Add a little salt and pepper.
4. Add all cubed butternut squash.
5. Cover with chicken stock until all vegetables are just barely covered.
6. Boil until squash is fork tender.
7. Turn off heat and allow everything to cool.
8. Blend until smooth (add water or stock if you like it thinner).
9. Season with salt and pepper to your liking.
10. Serve and Enjoy!
Sales used in this Recipe:
2 lbs. Butternut Squash- Costco- $4.99