Tuesday, November 1, 2011
It’s over. It’s actually over. October come back I miss you! I don’t want to take down all my Halloween decorations yet.
Sigh… Well at least I have yummy soup.
Shortcut Butternut Squash Soup
Can’t find canned butternut squash? This soup works equally well with a can of 100% pumpkin puree. Print Version.
14-ounce can chicken or veggie broth
1 medium onion, diced
2 carrots, diced
3 tablespoons butter
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon black pepper
15-ounce can Butternut Squash (Found at Whole Foods type stores)
2 cups half & half
1. In a large pot add broth, onion, carrots, butter, baking soda, salt, cinnamon & pepper. Bring to a high simmer, cover and cook until the vegetables are soft. About 10 to 15 minutes.
2. Puree the soup in a blender. Pour it back in the pot. Add squash and half & half. Simmer uncovered for 10 minutes while whisking occasionally. Season with a little salt if needed.
3. Spoon into bowls. Drizzle with a little half & half if desired.
Recipe adapted from the “Farmer’s Market Organic Butternut Squash” label. Picture by Laura Flowers.