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
  • 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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