Today's Experiment

I wanted something comforting for lunch, but I also wanted something healthy. After having gone to Park Central in Hamden for dinner last week, where I had butternut squash soup, I have been wanting to make my own. Well, today was the day.

Ingredients
2.5-3 lbs butternut squash, diced
2 red potatoes, peeled and diced
1 large stalk of celery, diced
1 large red onion, diced
2T butter
chicken stock, about 6 cups or so
salt and cambodian kampot pepper

1. Melt the butter on medium high heat in a large pot. Put all the diced ingredients in the pot and stir them around for about 5 minutes.

2. Cover the vegetable and butter mix with chicken stock, cover the mixture and let it come to a boil. Once the mixture comes to a boil, turn the burner down and let it simmer for about 45 mins, or until all the veggies are soft.
3. Using a submersible blender, puree the mixture. If the mixture is too thick for your liking, you can add a bit more chicken stock. Mine was perfect as is. Season with salt and fresh ground pepper—I used Cambodian kampot pepper and it was out of this world. My husband, for whom I have been cooking for 20 years, says it is one of the tastiest things I have ever made.