Your source for fruit and vegetable news
Recipe Corner
More . . .
Save 10% now.
Use coupon code “Grower10.”
Garner some warmth with a creamy butternut squash soup
Butternut squash can be prepared in many ways – as a side dish or a dessert. With the temperatures dropping in my area, I decided to make a creamy butternut squash soup.
Though I’m more familiar with butternut squash in pie as something I usually will eat around the holidays, I may add the vegetable to my menu more often since butternut squash serves as a source of Vitamins A, C and K, beta carotene and folate, according to the U.S. Department of Agriculture.
So for this weekend, I’ll have plenty of creamy butternut squash soup. Here’s what you’ll need to prepare the recipe:
1 butternut squash (small or medium in size)
1 14-ounce can of chicken broth
2 garlic cloves chopped
½ of a medium onion chopped finely
1/8 teaspoon of pepper
¼ cup of sugar
1 teaspoon of butter
½ cup of condensed milk (This can be low fat.)
To start with, slice your butternut squash in half lengthwise, scoop out the seeds and place it cut side down in a casserole dish. Pour water
Though I’m more familiar with butternut squash in pie as something I usually will eat around the holidays, I may add the vegetable to my menu more often since butternut squash serves as a source of Vitamins A, C and K, beta carotene and folate, according to the U.S. Department of Agriculture.
So for this weekend, I’ll have plenty of creamy butternut squash soup. Here’s what you’ll need to prepare the recipe:
1 butternut squash (small or medium in size)
1 14-ounce can of chicken broth
2 garlic cloves chopped
½ of a medium onion chopped finely
1/8 teaspoon of pepper
¼ cup of sugar
1 teaspoon of butter
½ cup of condensed milk (This can be low fat.)
To start with, slice your butternut squash in half lengthwise, scoop out the seeds and place it cut side down in a casserole dish. Pour water
into the dish up to ¾ of the squash. Bake on 350 degrees for about 30 minutes. This procedure softens the squash for your soup. (You can also cut the squash in chunks and boil it until it’s tender.)
Once the squash is tender, scoop the pulp into a Dutch oven or large saucepan. Add the broth, garlic, onion, pepper, butter and sugar. Cook on medium for about 30 minutes or until the onions appear clear. (You can sauté your onions first, but just cooking them in the squash mix works, too.)
Next, take your squash mixture and pour it into a blender and purée for about one minute or until the mixture looks creamy. Pour the squash mixture back into your Dutch oven or sauce pan and add the milk.
Cook on medium for about five or 10 minutes, and you’re done. I didn’t add any salt since most broths contain a fair amount of sodium, but you can add salt to suit your own tastes.
You’ll find this creamy butternut squash soup makes about four or five servings, is easy to prepare and tastes heavenly.
– Bobbie Whitehead
Once the squash is tender, scoop the pulp into a Dutch oven or large saucepan. Add the broth, garlic, onion, pepper, butter and sugar. Cook on medium for about 30 minutes or until the onions appear clear. (You can sauté your onions first, but just cooking them in the squash mix works, too.)
Next, take your squash mixture and pour it into a blender and purée for about one minute or until the mixture looks creamy. Pour the squash mixture back into your Dutch oven or sauce pan and add the milk.
Cook on medium for about five or 10 minutes, and you’re done. I didn’t add any salt since most broths contain a fair amount of sodium, but you can add salt to suit your own tastes.
You’ll find this creamy butternut squash soup makes about four or five servings, is easy to prepare and tastes heavenly.
– Bobbie Whitehead
