At a loss as to what to fix for dinner last evening I came up with this….. It was just what we needed to chase the chill and damp after being out in the rain. I used fresh vegetables and home-canned cubed squash and broth.
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Butternut Squash Soup
This is a hearty soup and re-heats nicely. Feel free to adjust the herbs and spices to your own taste.
2 medium white onions chopped
2 large carrots chopped
1 1/2 – 2 cups chopped celery
1 pint (2 cups) water
1 quart chicken broth
2 quarts cubed butternut squash (with its liquid if home canned)
optional: any winter squash, such as Butternut, Pumpkin, etc may be used.
approx 1 cup of freeze dried, fresh or frozen hash browns for thickener
1 tsp. thyme
1 tsp rosemary
1 tsp cumin
1 tsp cinnamon
1/2 tsp mace
1/2 tsp allspice
Salt and Pepper
1 Pint Heavy Cream
Add onions, celery and carrots to soup pot and add 1 pint water and cook covered until tender.
Add the remaining ingredients except the heavy cream.
Boil gently until well-cooked adding salt and pepper as desired.
Using a submersion mixer, food processor, blender or food mill puree the soup until well blended yet still with small chunks.
Stir in the heavy cream.
Serve hot…garnish with chopped green onion stem or other garnish if desired.
2 thoughts on “Butternut Squash Soup”
What a delicious recipe! A hint Halloweenish with the allspice, but that is quite OK by me. Another squash (pumpkin here in Australia) is a Kent – slightly sweeter than butternut. Phil.
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