Hope you’re all staying warm in this frigid weather! This weekend was insanely cold and all I wanted to do was stay in bed. Needless to say, I’m so ready for summer.

I made this easy butternut squash soup to stay warm. It’s super creamy and naturally sweet I could practically eat it for every meal. Did I mention it’s healthy too? It’s filled with veggies- you won’t even notice. MmMmm!

Butternut Squash Soup

Ingredients
2 tb butter
1 onion diced
1 stalk celery chopped
1 carrot chopped
1 sweet potato cubed
1 butternut squash (about 3 lbs), peeled, seeded, cubed
2 quarts chicken or vegetable broth
Salt & pepper to taste

Directions

Melt butter in a large pot. Over medium heat, cook onion, celery and carrot for 5 minutes or until onions are lightly browned. Add sweet potato, butternut squash and chicken broth. Bring to a boil then simmer for 30 minutes until vegetables are tender.
Transfer the soup to a blender in batches and blend until smooth. Return to the pot and season with salt and pepper.

Note: For a deeper flavor, drizzle olive oil, sprinkle salt and roast butternut squash in the oven at 425 degrees F for 45 minutes.