BUTTERNUT SQUASH SOUP

I woke up this morning, and thought about what I could do with a bunch of the leftover ingredients we had in the fridge from Thanksgiving....

Easy Butternut Squash Soup

1/4 tsp. minced garlic
2 tablespoons of butter
2 cups of Butternut Squash- cubed
2 cups of cubed potatoes
**additional veggies that would be good that I didn't have laying around- celery and onion
2 cups Chicken Stock
1/2 cup of heavy whipping cream
1/2 cup buttermilk
1 tsp ground Cinnamon, Nutmeg and Clove spices- i just used a dash
1/4 cup light brown sugar (this must have been that sweetness factor!)
sea salt and fresh ground pepper

(my measurements are all approximated, as I just whacked it all together and tasted as I went.)

Brown butter, garlic and squash (you would also add the celery and onion if you go this route)
add chicken stock, potatoes, and both milks (probably one of the two would work here, I just had both so I used them!)
add sea salt, pepper, brown sugar, cinnamon, nutmeg and clove (just a dash, mind you)
bring to a boil, reduce heat and cover and let simmer for 45 minutes, stirring occasionally.
(it might look a little crazy at this point- don't worry. You may see separation, like the butter rising to the top, don't worry! We'll fix it!)

When potatoes/squash are "mushy" transfer the contents to a blender or food processor and puree.
placed pureed mixture back on the stove (IN THE POT, DON'T BE SILLY), stir it up and it's ready to serve!!!

The soup turned out a LITTLE on the sweet side, so I garnished it with a sprinkle of paprika and it was ready to go!

Chahhhhley, as you can see, is wiped out from all of the Holiday Hooplah!