Chunky Butternut Squash Soup

Tis the season of soups, chili's and other warm, comfort food. Here's an easy one that is super satisfying and a bit different than your traditional pureed butternut squash soup.

• 1 Large Onion, chopped
• 3-4 cloves of garlic, chopped
• 4-6 carrots, quartered
• 6-8 celery stalks, chopped 
• 1 bunch, spinach, kale or chard, de-stem kale or chard and chop into bit sized pieces
• 1 Large Butternut Squash, baked until soft (425 for 30-45 mins.) then cubed
• 8-10 cups of vegetable broth**

Directions:

1. In large stock pot, saute onion in butter until translucent
2. Add Garlic, Carrots, Celery. Cook until carrots and celery begin to soften a bit. 
3. Add greens (spinach, kale or chard) and butternut squash. 
4. Add vegetable broth. 
5. Serve warm.

**Collect all of your vegetable scraps (onions, carrots, zucchini, garlic, etc.) in a bowl in the fridge. When you have enough scraps put into a pot of water (15-20 cups) and let cook. Add salt, pepper, bay leaves and other spices to taste. Reduce to half of original amount and Ta-daaaa....homemade veg stock for "free"!


I added some fresh basil to this tonight as well. Have fun and experiment with other spices. Leave a comment and let me know how it turned out!