Butternut Squash Soup

             Butternut Squash Soup                  

 Prep Time: 25 min.         Cook Time: 30 min.

 

Original Recipe from “The Taste of Home Cookbook”

The recipe has been slightly altered from its original content.

  • You will need:
    1 medium sized sweet onion
    3 celery ribs, chopped
    2 tbsp butter
    3.5 cups water
    2-3 chicken bullion cubes
    1 tsp. sugar (can be substituted with 3 large carrots, peeled and cut)
    1/2 tsp. salt
    1/2 tsp. ground ginger
    1/2 tsp ground turmeric
    1/4 tsp ground cinnamon
    1 bay leaf
    1 butternut squash peeled and cubed (around 2 lbs)
    3 medium potatoes, peeled and cubed
    1.5 cups milk (1 or 2% milk works best)
  1. In a large pot coated in non-stick spray, cook the onion, celery, and butter until tender. Stir in the water with chicken bullion cubes, sugar (or carrots), bay leaf, salt, ginger, turmeric, and cinnamon.
  2. Add squash and potatoes. Bring to a boil, then reduce heat and cover; let simmer for 15 minutes, or until vegetables are tender.
  3. Remove from heat and discard the bay leaf. Puree the mixture in batches using a blender. Return to the pan, and add milk. Heat for another few minutes, but do not let soup boil.

Serve warm, and enjoy!

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