Tis the season for Soup!

I love having a nice bowl of warm soup when its a rainy fall day. I also like to make a soup catered to the season.
The best and healthiest way to eat is what is in season and local!

I made this butternut squash soup today.... having a bowl of that with a slice of my friend Lizz's bread hit the spot!! Here it is!

(I double the recipe)Not the butter part

Butternut squash bisque
This soup is simple, rich and easy to make. I use organic ingredients as much as I can.
1/2 cup butter
1 onion chopped
4 celery stalks

2 big carrots
1 butternut squash, peeled and diced
3 cups chicken broth (or veggie broth)
1 cup milk
salt and pepper to taste.

Melt the butter in a 4 qt. saucepan. Add the onions, carrots and celery and saute for 10 minutes. Add the butternut squash and chicken broth. Bring to a boil, lower heat to medium, cover and cook for 25 minutes until the potatoes are very tender. Puree the potatoes in a blender (in small batches) or with a hand-held immersion blender. Stir in the milk. Season to taste with the salt and pepper. Reheat and serve.

IF YOU HAVE AN IMMERSION BLENDER (HAND HELD) No need to dice the veggies!!! They are all going to be blended anyway!

I like to roast raw sunflower seeds and add them to the top.... adds a little crunch and YUM.

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Happy day to all!

Heidi Fannin