Butternut Squash Soup (10 min, one pot)

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A conversation with a friend involving immersion stick blenders leads me to post this easy, 10 minute one pot recipe. It's especially useful around the holidays because it's fast and comes out fancy-looking. It is easily modified for any root vegetables and vegetarians (just use water or veggie broth instead of chicken broth).

Ingredients are:

  • Solids: Onions, butternut squash, potatoes

  • Liquids: Olive oil, chicken broth/boullion (or water)

  • Equipment: Pot, stove, immersion blender

Instructions are:

  1. Sautee onions in the pot with olive oil, don't brown them.

  2. Dump chopped butternut squash (1 average size squash) and potatoes (3 usually) in there. Pot can be as full as 4/5 full by now; I wouldn't go more than that or you'll have really thick soup.

  3. Dump 3 cups of chicken broth (from boullion; veggie broth or plain water also works) in there.

  4. Bring to boil on high heat.

  5. Cover pot, lower to medium heat.

  6. Cook 20 min.

  7. Open pot, immersion stick blend the sh*t out of that thing.

  8. Optional: Add sour cream and a dash of freshly cut cilantro. Fancy!

  9. Devour.