A few years ago, my friend Durenda was here for Thanksgiving with her family.
This is me watching her cook dinner in my kitchen. 😉 (Yep. I’m that kind of friend.)
I have always wondered how to make butternut squash soup—and she shared her recipe with me. I now feel like I can do it myself, and I’ve made it several times since. It’s become a true family favorite.
As we all settle into SOUP SEASON, I encourage you to give this one a try. Your family will think you are some new, improved version of Martha Stewart or Rachael Ray… or Julia!
BTW, you’ll love this more if you have an immersion blender. The one we used in the photo above didn’t survive our initial foray … so I bought this one. Yep—this one is better: Kitchen Aid immersion blender has a larger blade and two speeds. It’s amazing.
Don’t forget to top it with more cheese. Cheese makes everything better.
This recipe serves eight. I have doubled it both times we made it — so if you’re serving a crowd, be sure to double it!