This soup is incredibly satisfying, with a creamy silky texture and sumptuous flavor. It can be made with your favorite winter squash, but the Butternut gives a fabulous depth and perfect balance.
It’s not difficult at all, and is so comforting as a main dish, or as part of a meal. You will be proud to serve this soup with it’s sophisticated taste. I’ll show you just how easy it is to put together.
AMAZING Creamy Homemade Butternut Squash Soup
4 – 5 lb. butternut squash (approx. 8-9 cups cubed)
2 cups water
2 chicken bouillon cubes (Knorr brand is my preference) 4 regular cubes or to taste
½ cup butter
1 medium onion, chopped
1 Tbl. garlic, minced
2 tall cans evaporated milk
½ cup milk
1/4 tsp. curry powder
¼ tsp. Montreal Steak Seasoning
¼ tsp. salt
1/8 tsp. hot pepper sauce
Dash nutmeg, fresh if possible
Wash outside of squash; slice in half, then strips, remove seeds and slice off rind.
Cut into 1” cubes.
Place the squash cubes in large saucepan, add water and chicken bouillon.
Bring to a boil, cover, reduce heat and simmer until tender; about 10-15 minutes.
While the squash is cooking, sautée the chopped onion and garlic in the butter until the onion is tender and beginning to brown or caramelize.Grate nutmeg if using fresh- which makes the soup SCRUMPTOUS!
Mix together the squash and onion mixture, along with approximately ½ cup evaporated milk, in a blender or food processor (a portion at a time) and puree.
Hold a towel over the top, tightly, to prevent the hot soup from spilling out the top and burning you.Pour the pureed squash mixture back into the pan.
Add the rest of the evaporated milk, milk, spices and sugar, and warm through – but do not bring to a boil!
Thin with additional milk if you want to desired consistency.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2013 & 2014
Click HERE for instructions on how to cook Winter Squash
Click HERE for Streusel Topped Squash Muffins
Click HERE for Roasted Winter Squash & Greens
Click HERE for Caramelized Roasted Winter Squash