Fall has arrived and today where I am it feels like fall! I love the fall’s cool temperatures, Halloween, and the many delicious seasonal foods fall has to offer. One of my favorites is butternut squash. Here is a very simple recipe for a homemade butternut squash soup that pairs well with a salad and some gluten free crackers for a nice, leisurely lunch. Very healthy, yet rich in flavor along with a hint of spice. Here is the recipe:
Butternut Squash Soup – Makes 2 bigger bowls or 4 cup sized bowls
- A 12oz box of frozen butternut squash or 2.75 cups of pureed, cooked squash (I used a box of frozen, you can get store brand of this at some supermarkets such as mine and bird’s eye also has this in their veggie line)
- 1 cup of chicken or vegetable broth (I used chicken broth)
- 1/3 cup of milk
- 1/2 tablespoon of butter
- 1/2 teaspoon of black pepper (use 1/4 tsp if you want your soup to be less spicy.)
- 1/4 teaspoon of ground powdered ginger
- 1/4 teaspoon of onion powder
- 1/8 teaspoon of garlic powder
- Fresh Basil leaves to garnish soup (optional)
1. Defrost frozen squash or prep fresh, cooked squash to become puree.
2. Add pureed squash along with broth and milk into a medium sized saucepan.
3. Mix liquids and add black pepper, ground ginger, onion powder, and garlic powder.
4. Mix everything together and cook soup on a medium-high heat until the soup starts to boil.
5. Add butter and simmer soup on low heat for 10 minutes, stirring soup every 1-2 minutes.
6. Take soup off the stove, let the soup cool for a few minutes, and then serve in bowls or soup cups. Here is my lame attempt at doing a fancy food picture using a fresh basil leaf in the middle of the bowl: