Butternut squash is a popular fall and winter vegetable that is plentiful and inexpensive. If you and your family love soups, a butternut squash soup is not hard to make and is loaded with healthy nutrients. You do not need a lot of ingredients to make butternut squash soup and you can use the skins to increase the nutritional value as well. Butternut squash soup can be served as a side dish or can be served with crusty bread and salad for a hearty meal.
What You’ll Need:
2 large butternut squash, unpeeled
1 stick of butter
2 cans of evaporated milk
1 finely chopped onion
1 finely chopped garlic clove
1 teaspoon of nutmeg
Salt and pepper to taste
Cut the squash down the middle and remove internal membranes and seeds and discard in compost pile or save to make your own roasted seeds.
Chop the squash into cubes that will fit into your blender. Place squash (unpeeled) into a four quart heavy pot. Add onion and garlic. Simmer over medium heat until tender approximately 35 minutes.
Once the squash is tender, drain water from the pot. Place chunks of squash (including the skin) into your blender. Add one stick of butter, and salt and pepper to taste. Use the highest setting on your blender to completely pulverize the squash, onion and garlic until smooth. Blend until completely pulverized and return to the pot.
Over very low heat, combine the mixture from your blender and add nutmeg, and additional salt and pepper if desired. Add the two cans of evaporated milk to the mixture while stirring constantly.
For those who are watching their weight, skim or low-fat milk may be substituted but remember it will be a much thinner mixture. Heat thoroughly and serve piping hot in large bowls with hot crusty bread and salad for a perfect lunch or serve as a side-dish with a meal.