Winter Squash soup

This time of year, hubs and I love to make and eat soup. We especially love the thicker soups that reminds both of us our mid-west roots. This soup is one of our favorites, that we love making together. But you need a big sharp knife to get through some of the squashes and a strong arm.  This is a soup that is layered with tons of flavor is low in calories and high in vitamins.

  • 1 sm Butternut squash
  • 1 sm Acorn squash
  • 1 sm Yam 
  • 2 med. New potatoes 
  • 1 lg. Parsnip
  • 1 lg Carrot
  • 1/2 Yellow Onion
  • 4 Cloves of garlic
  • 6 Cans of chicken stock
  • 1 Pkg of Chicken Booster
  • 1/2 cup of White Wine
  • 1 Tbs of Fresh diced Rosemary
  • 2 Tbs of Fresh diced Tarragon
  • 1/2 tsp of Coriander 
  • 1/4 tsp of Curry Powder
  • 1 tsp of Basil
  • 1 Bay Leif 
  • Salt and Pepper to taste

Peel and chop into cubes all the squash, potatoes, and onion. Slice parsnip and carrots. Dice Garlic. In olive oil saute onion and garlic.

Add all the ingredients together with the chicken stock and flavor booster. Let simmer for about 20 mins before adding salt and pepper.

Let simmer for 2 hours until all the squash and potatoes are fork tender. Puree. If you like to dress it up, add a dob of sour cream and swirl, with chives.
It also can be eaten as a chunky soup, but we love it pureed.

We love it with artisan sour dough bread for dipping.

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