Tuesday, September 15, 2009

Butternut Squash Soup

It's really hard for me to post recipes of things that I make, unless I'm baking because my Grandma taught me to add a little of this and a little of that, so I really don't use measurements. But, here is my recipe for the Butternut Squash soup I made the other night with the squash I bought at the Amish farm for $1.00! I'm sure there are a ton of recipes out there, but this was my experiment and it was great!

1 butternut squash
2 c. chicken or vegetable stock (have more on hand in case the soup is too thick once you puree it)
1/4 c. evaporated milk (I used skim evaporated milk, but you can use heavy cream or other variety of milk if you want to)
1/8 c. onion
2 tsp. olive oil
2 tsp. cinnamon
1-2 tsp. pumpkin pie spice
salt and pepper to taste
Pine Nuts and Olive Oil to garnish

1. Peel, clean and remove seeds from squash. Cut up squash into cubes and put on baking sheet.
2. Drizzle olive oil and cinnamon onto squash and add onions. Mix until it is coated.
3. Bake at 350 degrees until tender (about 30-40 mins depending on how thick you cut the squash).
4. Add stock to Dutch Oven or other heavy stock pot on medium on top of stove.
5. Add squash & onions to the stock mixture
6. Add pumpkin pie spice, salt and pepper and cook for 15 mins.
7. Once squash is very soft, puree with a handheld blender or add a little to a blender with the top off to allow the steam to come out. Blend until smooth, adding evaporated milk and/or extra stock to thin the puree.
8. Garnish with pine nuts and a drizzle of olive oil.

This will make 6 servings and approximate cost per serving is about: $.67 each!!!!

This soup is also great left over or you can freeze it for another meal!

1 comment:

Shannon said...

This sounds delish!

Thanks for posting. I will have to give this a whirl.