Saturday Superfoods

I ate some amazingly delicious soup this week, made mostly from vegetables, and incredibly filling. It’s thick and creamy golden taste prompted me to finish off the leftovers the next day, something I rarely find appetizing. I have tasted similar soup before in a pre-made boxed version, and wasn’t overly excited about it. This week I tried doing the job myself, which was easier than I expected. The finished result has left me convinced that this soup will be a winter tradition I’ll be enjoying for years to come. I’ll even share my little concoction for you to try!

Butternut Squash Soup

Ingredients

2 tablespoons butter or non-hydrogenated margarine
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 cups cauliflower, chopped
1 medium butternut squash - peeled, seeded, and cubed
3 cups chicken stock
1 can Healthy Request cream of chicken soup
Salt and freshly ground black pepper to taste

Directions

Melt the butter in a large pot and cook the onion, celery, carrot, cauliflower, and squash 5 minutes, or until lightly browned. Mix chicken stock with cream of chicken soup. Pour in chicken stock mixture with vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 30 to 40 minutes.

Transfer the soup to a blender, and blend until smooth. Return to pot and season with salt and pepper, if desired. Serve and enjoy!