Goodness it's been awhile since I've done a freezer Friday post. Over last weekend I finally put to use one of two butternut squashes that have been sitting on my counter. I love having soups readily available for us to enjoy when the craving strikes.
I package our soups into half pint canning jars and store them in the freezer. It's the perfect size for lunches and all I have to do is thaw and reheat.
Now honestly, most of the time I like to keep the standard chili or maybe even chicken and veggie type on hand. But we have to change it up sometimes, right? Butternut squash is a nice meatless, healthy soup to enjoy. And there are tons of variations you can try. Bacon anyone?
This version is a pretty classic soup. Nothing complicated at all! I definitely recommend serving with a nice chunk of crusty bread. Looks like old man winter will be sticking around for a little while longer, might as well enjoy some comforting dishes while we wait for spring.
Butternut Squash Soup
1 tbsp olive oil
1 small onion, diced
1 celery stalk, diced
1 small-med sized butternut squash, peeled and cut into cubes
3 cups chicken or vegetable broth
1 tsp dried leaf thyme
salt and pepper, to taste
In a medium-large stockpot, heat olive oil over medium heat. Saute onion and celery for a few minutes. Add in squash and broth, stir to combine. Add in seasonings. Let cook until mixture comes to a boil then cover and reduce to a simmer. Let soup simmer for 30 minutes or until squash is tender.
Remove from heat. Puree soup using an immersion blender. Or let cool a bit and then in small batches, puree using a blender. Serve warm with crackers or bread.
For freezing: divide soup into small containers or jars, let cool completely before storing in freezer. I recommend labeling with the date and contents so you don't forget what it is. When ready to enjoy, just let thaw and then reheat. Makes enough for 6 half pint jars.