It's Most Definitely Not Extravagant But It's Always Real!

Sometimes at 6:00 I find myself saying, what the heck are we having for dinner? I know you have all been there!  However, I find that if I have stocked my pantry well, I can always whip up something real!  Tonight, I found myself thrilled to be staring at a butternut squash and 3 onions!  It doesn't have to be complicated guys...my mantra: buy what you can afford and cook real food! Tonight all 7 of us had a delicious butternut squash soup for under $10 total...now that's economical!

 

Note: If I waited to get the perfect pic of all kids (nearly impossible)  I would never be able to post anything...blahh!

Note: If I waited to get the perfect pic of all kids (nearly impossible)  I would never be able to post anything...blahh!

Butternut Squash Soup

2 Quarts chicken stock, veggie broth, or water 

2 tablespoons animal fat, coconut oil, ghee, or olive oil

3 leeks, sliced in half, and sliced again into half moons (or 2-3 onions)

1 butternut squash, peeled, seeded and chopped

1 bouquet garni (parsley, thyme, rosemary and garlic tied together), optional

Sea salt and pepper to taste

Optional Garnishes

yogurt or sour cream, chopped fresh herbs and soaked pumpkin seeds

Add the leeks, or onions, to the pot with fat. Add a pinch of sea salt and cook on low until translucent, stirring occasionally, about 10-15 minutes. Add the butternut squash and stir to combine.  Add the stock, and the bouquet garni, and bring to a boil. Reduce to a simmer, and cook, covered, for 30 minutes or until squash is easily pierced with a fork. Take out the bouquet garni and remove from the heat. Carefully puree the soup with an immersion blender until smooth. Add salt and pepper to taste and serve.