Every Thanksgiving my mom makes her butternut squash soup (although it's good anytime of year). It's easy, healthy, and so yummy. She tops it with apple chips but I also like it sprinkled with pomegranate seeds. The leftovers make the perfect lunch on a chilly day. Below, you'll find the recipe.
4 Tbsp. butter
1 1b. carrots, peeled and sliced
1 lb. winter squash peeled, seeded and sliced
1/4 c. chopped onions
1/4 c. chopped walnuts
3 1/2 c. chicken stock or broth
Salt and pepper to test
Garnish of choice (chopped parsley, apple chips, pomegranate seeds, etc.)
In a medium saucepan, melt the butter. Add carrots, squash, and onions. Cover pan and cook over low heat for 5 minutes. Add walnuts, stir briefly, then add 2 1/2 cups chicken stock. Cover pan and cook at a simmer until vegetables are tender, about 15 minutes.
Transfer soup to a processor or blender. Add remaining 1 c. chicken stock and puree until smooth. Season with salt and pepper. (Can be frozen or made ahead at this point). Taste and adjust seasoning before serving in bowls. Garnish with parsley, dried apple chips, or pomegranate seeds.