butternut squash soup

This Monday is finally coming to an end.  
We are wrapping up the evening by watching the debate, of course.
The hubs and I fell in love talking politics, so what else would we do.

But earlier tonight...
Let me just tell you... I outdid myself.
I mean I'm seriously impressed.

I made a soup.
And not just one with tons of beans, but something yummy and healthy.
Husband ate two bowls, so I know I'm not crazy, it's REALLY good!

Butternut Squash Soup.
And it gave me an excuse to buy an immersion blender.
What goes in it?
1 large butternut squash (3-4 cups cubed)
2 carrots peeled
2 celery stalks
1 small onion
7 cups of fat free chicken broth
4 sage leaves
1/2 cup skim milk
salt and pepper

How do you put it together?
Get out a big pot and lid.
Cube your butternut squash.
Chop up your celery and onion.
Peel your carrot.
Throw it all in the pot.
Add chicken broth and sage leaves.

Boil for 10 minutes.
Cover and simmer for 40 minutes.
Remove sage leaves.
Puree with immersion blender (while on stove).
Add milk, salt and pepper to taste.
Puree, puree, puree.

Add some parmesan cheese to the top if you like.
Trust me, you won't regret it.

I hope you ENJOY :)


  1. We must've been thinking alike tonight! I made tomato bisque, here's the recipe: mix 1 can campbell's tomato bisque with 1 can water, heat on stove while stirring occasionally. I also made cornbread like this: mix 1 bag Martha White cornbread mix with 2/3 cup water, put in oven at 450 for 18 minutes. It cost less than $2 to feed both of us and almost tasted half decent.