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)
- 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.
- Add squash and potatoes. Bring to a boil, then reduce heat and cover; let simmer for 15 minutes, or until vegetables are tender.
- 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!