Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Makes about 8 cups-------------------------3 lb butternut squash, peeled and diced into 1" cubes or smaller--------------------------1 large onion, chopped3 Tbsp butter, salted1/4 tsp dried rosemary, minced if possible2 tsp garlic, minced (or powder)---------------------------3 cups vegetable broth---------------------------1 tsp cinnamonscant 1/4 tsp white pepper1/4 tsp salt1/2 tsp ginger, ground1 tsp Tabasco or similar hot sauce1 Tbsp brown sugar, packed---------------------------1 cup whole milk1 cup water---------------------------additional water, to desired consistency
If you don't have a blender, a potato masher will yield a chunkier soup and take 5 more minutes than noted.
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1.Prep vegetable broth, if applicable. Prep blender for use, if applicable.
2. Peel squash. Cut in half length-wise and scoop out seeds. Set aside. Begin heating large pot on medium heat and add the butter to pot.
3. Chop onion. Add onion, rosemary, and garlic to pot and stir into butter.
4. Meanwhile, chop up squash into cubes 1" thick or less. Stir into onion mixture.
5. Pour in vegetable broth. Increase heat to med-high until boiling, then cover and reduce heat to a simmer.
6. Simmer, covered (or mostly), for 20-25 minutes or until squash is tender.
7. Remove from heat and either mash or puree squash (depending on desired texture). Note: if using a blender, use with caution and potholders; it will heat up the glass very quickly and it will steam a lot. Pour out of blender into pot again, if applicable.
8. Mix spices and sugar thoroughly into squash soup.
9. Stir in the cup of water. Check soup temp -- it should be somewhat too hot to eat comfortably, but not burning. If hotter, wait until about this temp or lower. Stir in the cup of milk. (You can stir in a tiny bit of milk to test -- if you see tiny little white clumps, the soup is too hot still.)
10. Add more water as desired (adjust serving size).
Serving Size: 8 1-cup servings
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1.Prep vegetable broth, if applicable. Prep blender for use, if applicable.
2. Peel squash. Cut in half length-wise and scoop out seeds. Set aside. Begin heating large pot on medium heat and add the butter to pot.
3. Chop onion. Add onion, rosemary, and garlic to pot and stir into butter.
4. Meanwhile, chop up squash into cubes 1" thick or less. Stir into onion mixture.
5. Pour in vegetable broth. Increase heat to med-high until boiling, then cover and reduce heat to a simmer.
6. Simmer, covered (or mostly), for 20-25 minutes or until squash is tender.
7. Remove from heat and either mash or puree squash (depending on desired texture). Note: if using a blender, use with caution and potholders; it will heat up the glass very quickly and it will steam a lot. Pour out of blender into pot again, if applicable.
8. Mix spices and sugar thoroughly into squash soup.
9. Stir in the cup of water. Check soup temp -- it should be somewhat too hot to eat comfortably, but not burning. If hotter, wait until about this temp or lower. Stir in the cup of milk. (You can stir in a tiny bit of milk to test -- if you see tiny little white clumps, the soup is too hot still.)
10. Add more water as desired (adjust serving size).
Serving Size: 8 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 143.4
- Total Fat: 5.5 g
- Cholesterol: 14.7 mg
- Sodium: 480.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 5.3 g
- Protein: 2.7 g
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