Spur Of The Moment Butternut Squash Soup
From MissouriFarmWife 9 years ago
- 1 hour 30 minutes to make
- Serves 4
I wanted a no-fuss soup made from scratch, not out of a can. Since we were given several butternut squash, I baked a large one at 350 degrees, scooped out the seeds, and made a filling, hearty soup. It can be spiced up or made more mild if you prefer.
Ingredients
- 1 large butternut squash shopping list
- 1 can of chicken broth (I use low sodium) shopping list
- 1 cup of water shopping list
- 1/2 tsp. cumin, coriander, cinnamon, pepper, and salt shopping list
- 2 slices of deli ham (I like to use the Black Forest flavor) shopping list
- 8 oz. of cream cheese shopping list
How to make it
- Roast the squash for 50 minutes at 350 F. Remove seeds and discard. Scrape out the inside, and put into a medium size pan.
- Add water and broth. Simmer about 20 minutes until tender. Add spices.
- Add 1 or two slices of deli ham. cut into small pieces.
- Add cream cheese.. Cook over medium heat until blended and cheese is melted into the soup.
- If the squash is not blended, use a hand mixer at low speed until the soup is smooth and creamy.
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