Butternut Squash Soup

Ruth McClelland

1.5 to 2 lbs Butternut squash peeled and seeded and cut into chunks
1 med onion chopped
1 Tbs marg or butter (or olive oil)
2 cans of chicken broth
1/2 tes ground nutmeg
1/4 tsp white pepper
1/2 lg can of evaporated milk (may use 1/2 C. whipping cream)

Cook the onion in the marg or butter or oil until tender. Add the butternut squash and chicken broth and cook until tender. Cool slightly, then process in a food processor or blender until smooth. Put back in the pan, add remaining evaporated milk and simmer until warmed all through. If you'd like it a little sweeter, add 1 Tbls brown sugar. (But try it first before you add the sugar this is very good without the added sugar.)

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