Easy-to-Freeze Butternut Squash Recipe
Butternut squash is a favorite fall soup. Try freezing this soup for an easy to make future dinner on a cool autumn night.
Servings Prep Time
4Servings 20Minutes
Cook Time
45Minutes
Servings Prep Time
4Servings 20Minutes
Cook Time
45Minutes
Ingredients
Instructions
  1. In a large pot, melt the butter, Then add and cook the onion, celery, carrot, potatoes, and butternut squash for 5-10 minutes, until lightly browned.
  2. Cover the vegetables with chicken stock, bring to a boil, then reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  3. Next you’ll pour the soup into a blender, and blend until smooth. Return to the soup to the pot, mix in any remaining stock, and season with salt and pepper.
  4. Allow the soup to cool, add to a freezer-friendly container and freeze.
  5. When ready to eat, take out the night before to defrost, heat on stove in pot, and serve with bread and butter. Enjoy!