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About the Recipe
Ingredients
2 butternut squashes; 2 celery sticks; 2 medium carrots; Chicken stock; Salt; Pepper; 1/2 stick of Butter; Optional: Heavy cream, Nutmeg, Cloves
Preparation
1. Add 1 3/4 cups of water to a large pot.
2. Peel, gut, and cube the butternut squashes.
3. Add squash, chopped celery, and carrots to the pot. Add a teaspoon of salt.
4. Steam for about 25 minutes until tender.
5. Blend the cooked vegetables in batches with a cup or more of chicken stock.
6. Return the blended soup to the pot. Add butter and stir until melted.
7. Season with salt and pepper to taste.
8. Optional: Add a splash of heavy cream and a pinch of nutmeg and/or cloves.
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