I made this recipe today.
Golden Butternut Squash Soup (Nutribullet Method) Makes: about 3 hearty servings [Nutribullet is a brand of blender.]
Ingredients • 1 medium butternut squash, peeled, seeded, and cubed • 1 carrot, chopped • 1–2 stalks celery, chopped • 2–3 cloves garlic • Chicken broth (enough to fully cover vegetables) Seasonings • Pink Himalayan salt, to taste • Black pepper, freshly ground • Citrus garlic seasoning, to taste Optional Toppings • Cooked bacon, chopped • Tortilla chips, lightly crushed • Jalapeño Crunchy Cheetos, crushed (used sparingly for heat and crunch) ⸻
Instructions
1. Boil the vegetables Add butternut squash, carrot, celery, and garlic to a saucepan. Pour in chicken broth until the vegetables are covered. Bring to a boil, then simmer until everything is very soft.
2. Season While still hot, season with pink Himalayan salt, black pepper, and citrus garlic seasoning to taste.
3. Blend Carefully pour the vegetables and broth into a Nutribullet (work in batches if needed). Blend until smooth and creamy.
4. Reheat Pour the blended soup back into the saucepan. Heat until the soup begins to lightly froth—that’s when it’s done.
5. Serve Ladle into bowls and add toppings as desired.
* a note about using bacon is it adds depth to the flavor cooking up the bacon and chopping it up and just putting it in would add a nice smoky flavor to the butternut squash but if you’re vegan or strictly vegetarian, then you don’t need it. And if you didn’t have the jalapeño Cheetos, Fritos would work. I just like something crunchy in my soup.