Happy, Healthy Kitchen – Autumn Butternut Squash Soup
As soon as there is a chill in the air, I want homemade soup. There is nothing like hot soup to comfort the soul. I ran across this recipe I created and made for my family. After I ate it, I knew it was a keeper. Not all my recipe creations are do overs, but when they are, I am sure to write them down immediately so I don’t forget the ingredients. I love that it’s simple and easy to make. And, did I mention it will fit in wonderfully with most weight loss plans? Feel free to add cooked ground turkey or chicken to yours. I made my soup in my pressure cooker, but it will turn out just as good on the stove too. I literally cut up all the veggies, dumped the ingredients in, set the timer and walked away. By the way, that is one of the things I love about my pressure cooker. Throw the ingredients in, walk away to do other things and come back to a delicious hot meal. I hope you enjoy this as much as I do.
1 onion, diced small
4 carrots, diced small
3 celery stalks, diced
3 sweet potatoes, cut into cubes
1 12 oz. bag cut up butternut squash
4 cups hot water
2 teaspoons of Better than Bouillon Vegetarian No Chicken Base
(or substitute water and bouillon for 1 quart of boxed broth of choice)
2 capfuls of apple cider vinegar (added at the end)
Cut up all ingredients and place all, except apple cider vinegar, in a pressure cooker. Lightly toss to combine. Set the timer on the pressure cooker for 20 minutes. When finished cooking, add 2 capfuls of apple cider vinegar and stir well. Ladle soup into bowls. If making on stove top, cook until all vegetables are soft. If you want a smooth soup, use an immersion blender in the pot to blend until smooth or leave some chunky bits.
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