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As our fall is winding down and the evenings grow cooler, I’m thinking of warming up with soup! I recently made the cabbage soup that I shared with you last year from Carolyn Seidel. Carolyn shared another soup recipe with me: butternut squash. She said that it’s the best squash soup she has ever made and after making it, I agree with her!
Carolyn says squash and rutabaga are easy to peel if you first slice them in one inch slices, peel and then dice for cooking. After the vegetables are tender, let them cool for about 15 minutes before putting them in the blender for easier handling. Stay cozy and enjoy a bowl of soup!
Butternut Squash Soup:
1 stick butter (1/4 pound)
3 cups butternut squash, peeled, cored and diced
1 cup onion, roughly chopped
1 Granny Smith apple, peeled, cored and diced
1 cup rutabaga, peeled and diced
1 cup carrots, peeled and diced
1 cup sweet potato, peeled and diced
1 quart good chicken broth
2 cups fat free half and half or cream
1/4 cup real maple syrup
1/2 to 1 tsp salt
Dash of cayenne pepper to taste
1. In a large saucepan over medium-high heat, melt butter, add squash, onion, apple, rutabaga, carrots and sweet potato. Cook, stirring occasionally, until onions are translucent.
2. Add the chicken broth and bring to a boil. Simmer for 20-25 minutes or until all of the vegetables are cooked through and tender. Cool 15 min.
3. Puree’ the vegetables in a blender or food processor. Return to the same pot you used to cook the vegetables. Add the Half and Half, maple syrup, salt and cayenne pepper.
4. Return the pot to the stove, bring soup to a simmer, do not boil. Serves 6-8
Make sure you use all the ingredients listed to get the wonderful blend of flavors, enjoy and have a great week!