Baby it's cold outside...

When it's bitter cold outside, there's nothing better than warm soup for dinner. My butternut squash soup kicked off the first of many new soups I plan to try this winter. The soup was super tasty, and easy to make. I loved it, and with rave reviews from the husb and my sister, this will for sure enter our soup rotation. I got the recipe from my Mom, of course.

Uber healthy? No. Uber delish? YES! I did not capture the best photos (cooking, enjoying a glass a pinot and socializing) but I still wanted to share this new must-try soup.

On the menu:

butternut squash soup, pomegranate seed salad, roaster chicken and french bread

Butternut Squash Soup

- ended up using about 3/4 stick of butter (TOTAL)

- 1 1/2 cup chopped onion

- 1 cup chopped celery

saute

- 3 diced red potatoes

- butternut squash (thank you Costco for pre-chopping, used the entire container)

- saute

- 3 cans of chicken stock

- let cook for 5 to 10 minutes

- strain veggies, place in blender, put back in soup pan with broth mixture

- add about 1 1/2 cups of half and half

- salt and pepper

celery and onion sauteing in butter

add in chopped red potato and butterbut squash (you could peel the potatoes, but I am lazy)

Add chicken broth, let cook

Pour all ingredients into strainer

(with bowl underneath of course to catch all of the yummy broth)

by now, your kitchen is filled with incredible aromas

Pop the veggies into the blender

Puree

Throw pureed veggies back into the pot with broth, add 1/2 and 1/2 and salt and pepper

Prep the salad ...

Serve the delicious'ness up

AMAZING!

I paired this tasty soup with one of our favorite salads:

- mixed baby greens

- pomegranate seeds

- red onion

- blue cheese

- candied almonds (cook slivered almonds on stove w/ sugar, continuously stirring)

- pomegranate cranberry dressing

After a LONG day of shopping,

freezing outdoor temperatures

and an empty tummy,

this dinner rocked our world.