Shoofly1

http://wellnessmama.com/3364/butternut-squash-soup/

ctrysass2012

I just made a squash soup & it turned out great. I can't give a recipe because I had a couple of diff. ones & combined ingredients from each that I had. I did use chicken stock(veg. poss.) & I roasted butternut squash & sweet potatoes & the extra flavor from roasting is wonderful.

DonnaC

Oooh... Snooze's recipe sounds awesome too!

Snooze2978

DonnaC, as you can see, I don't add exact amounts as I just add whatever I want to the pot to fill it up to the water line. The real recipe had a whole cube of cream cheese but I found that to be too rich for my blood. I also add powdered coffee creamer to mine as I rarely have milk on hand. Most all the veggies came from my garden too. At the end of the season I just chop up everything and place them into quart size freezer bags, throw them into the freezer. They're ready for whenever I need them, all the work is done for me. Had to acquire a 2nd freezer due to the garden. I make up lots of various soups for the winter splitting them in half for the freezer.

DonnaC

Thanks for the tip on the powdered creamer... I never would have thought of doing that.

crafty pat

I like Campbell's Home Style Butternut Squash Bisque.It is so good.

slbram17

I roasted the butternut squash tonight, will make some kind of butternut squash soup tomorrow. Can't wait to try it.

Jan in VA

Here's one I've made since the 1980s.
1 small butternut squash, seeds removed
1 stalk celery
1 apple, cored
1 small potato, peeled
1 onion, peeled
1 carrot
1/4 teasp. each crushed oregano, rosemary
2 cups chicken stock
1/2 cup milk

Cut veggies and apple into chunks.
Combine above chunks, herbs and stock in a soup pot. (reserve milk)
Simmer until veggies are tender.
Puree in blender.
Add milk and reheat.

Serve with whole grain toast.

Freezes well.

My 9 year old daughter said, "This needs cinnamon."

Jan in VA

annie123

I like this brand too. Another one I like and it's easier than cutting up raw squash. It's originally from Progresso.

Curried Squash Soup
1 tbsp. olive oil or butter
1 med onion, chopped (1/2 cup)
1 clove garlic, finely chopped
11/4 cups low sodium Progresso chicken broth
1/4 cup apple juice
2 boxes (10 oz each) frozen winter squash, thawed
2 tsp curry powder
1/2 tsp salt
1/4 cup half and half

Saute onion and garlic in oil. Add rest of ingred except 1/2 and1/2 and simmer for 5-10 min. Add 1/2 and1/2 and heat through. Do not boil.
110 cal per cup

Elisabrat

1 butternut squash cleaned cubed, drizzeled with olive oil baked for 1 hour at 350.

saute in half a cube of melted butter: one half diced onion. add 1 minced carrot. 1/2 small celery stick or half a regular one. minced. saute all for about 15 to 20 minutes til soft. add chicken broth to approximately 1.5 cups. cook for another 15 minutes. Add diced cooked squash. cook 10 more minutes puree all in blender. add back to pot. add 1/2 to 1 cup of heavy cream heat to serve. add salt and pepper as needed. Simple easy smooth soup. great also if you add sliced mushrooms instead of squash. optional: 2 to 3 cloves minced garlics cooked at end of onion saute the garlic does burn. if your doing mushrooms only blend half the mushrooms so you end up with half in the soup which adds a nice texture. great soup. (also works with corn instead of squash or mushrooms) creamed soup is just comfort food for me