After two days of over 70-degree temps, it appears winter is back and so is our Wednesday Winter Soup Extravaganza.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes from Ellie Grossman Cohen.

Ellie’s Butternut Squash Soup

Click here for a printable version of the recipe.

Ingredients

*2 tablespoons butter

*1 small onion, chopped

*1 stalk celery, chopped

*1 medium carrot, chopped

*1 large white potato or sweet potato, cubed

*1 medium butternut squash, 1 bag frozen or 1 carton fresh – peeled, seeded, and cubed

*1 (32 fluid ounce) container chicken or vegetarian stock

*salt and freshly ground black pepper and thyme to taste

*handful of brown sugar

Directions

*Gather all ingredients.

*Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

*Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes. Add brown sugar to liking.

*Transfer soup to a blender and process until smooth, or leave chunky. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt, pepper, and thyme.

*Serve hot and enjoy!