Growing up we moved a lot and one of my favorite places we lived is Boston, Mass. I have been telling my husband FOREVER how awesome it is, especially the fall. Last year, for our anniversary, he decided to take me back to Boston to celebrate. We are very lucky to have some fantastic family back there and we got to spend some fun and long overdue time with them. My Aunt Elizabeth made some amazing Butternut Squash soup for us when we landed. She gave me a brief description of her recipe. Later when we got home I tried to make her’s but it never came close, so, I have taken parts and made up a new soup. I think it’s pretty darn good but I’ll be honest, I would do anything for a big bowl of Aunt Elizabeth’s soup out in Boston this fall!
- 1 T. olive oil
- 2 onions chopped
- 4 ribs of celery chopped
- 2 carrots chopped
- 4 c. diced butternut squash
- 29- oz. can pumpkin puree not pumpkin pie filling
- 1 medium apple peeled, cored and chopped
- 1 T salt
- 1 t. pepper
- 2 T. brown sugar
- 4 c. chicken broth
- 8 c. water
- 3/4 c. milk
- heat olive oil in pot over medium heat
- add chopped butternut squash, onion, celery carrot and apple
- season with salt and pepper
- whisk chicken stock and pumpkin together
- add to pot with brown sugar
- add water and bring to a boil
- reduce heat to a simmer
- allow to cook for 2 hours or until it has reduced by 4 cups
- carefully use a hand blender to puree the soup
- add milk and enjoy
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