Butternut Squash Soup
From mystik 17 years ago
- 45 minutes to make
- Serves 6
This is a smooth and delicious butternut squash soup with a hint of carrot, that can be a delicious start to a meal, or pair it with a grilled cheese, you can turn it into a delicious meal.
Ingredients
- butternut squash, large, chopped into 1 inch pieces shopping list
- carrots, several (about 1/3 less of carrots than squash) shopping list
- thyme, 2 tsp shopping list
- milk, 1 cup shopping list
- salt, 1-2 tsp or to your taste shopping list
- Parmesan (optional) shopping list
- broth (2 litres) shopping list
- Soup bones, some meat still on (optional, or use pre-made broth) shopping list
How to make it
- *See below for broth instructions if making your own broth, or...
- Add cut up vegetables to large soup pot and add enough broth to cover veggies
- Add thyme
- Boil until both squash and carrots are soft
- Remove from heat and blend thoroughly with hand mixer
- Bring to boil, and simmer for about 10 minutes
- Add milk
- Add salt - hint: remember that you can always add salt, but never take away (always taste first)
- Just bring to boiling point
- *Sprinkle with parmesan cheese if you like that
- IF YOU'RE MAKING THE BROTH:
- It's really easy to make your own broth - just boil the heck out of some soup bones, for as long as you can stand it, or about 2 hours
- Remove bones, take a slotted spoon to remove extra bits you don't want in your soup (that's what I do. Remember that once this soup is blended, you don't see any of that stuff anyway.
- If you are more particular, strain through some cheesecloth, or cool broth and then remove that icky stuff.
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