Right out of the Schnepf family cookbook comes a hearty vegetable soup that is both warming and flavorful. Bring this perfect Fall soup to your Thanksgiving table.
Ingredients:
- 2 Tbsp. butter
- 1 small onion, chopped
- 1 stalk of celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled, seeded, and chopped
- 1 32 oz. chicken broth
- salt and pepper to taste
Directions:
1. Melt butter in a large pot, add onion, celery, carrot, potatoes and squash for 5 minutes.
2. Once vegetables are lightly browned pour in enough broth to cover the vegetables and bring to a boil.
3. Reduce heat to low, cover pot, and simmer for 40 minutes or until all vegetables are tender.
4. Transfer the soup to a blender and blend until smooth.
5. Return to pot and mix in any remaining broth to attain desired consistency.
6. Season with salt and pepper.