Thanksgiving

Butternut Squash Soup is for Soup.

Butternut Squash Soup takes 10 minutes to prepare.

Butternut Squash Soup takes 35 minutes to cook.

Butternut Squash Soup makes 8 servings.

The ingredients for Butternut Squash Soup are:

Makes about 8 cups
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3 lb butternut squash, peeled and diced into 1" cubes or smaller
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1 large onion, chopped
3 Tbsp butter, salted
1/4 tsp dried rosemary, minced if possible
2 tsp garlic, minced (or powder)
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3 cups vegetable broth
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1 tsp cinnamon
scant 1/4 tsp white pepper
1/4 tsp salt
1/2 tsp ginger, ground
1 tsp Tabasco or similar hot sauce
1 Tbsp brown sugar, packed
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1 cup whole milk
1 cup water
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additional water, to desired consistency

Here is how you make Butternut Squash Soup:

If you don't have a blender, a potato masher will yield a chunkier soup and take 5 more minutes than noted.----------------------------1.Prep vegetable broth, if applicable. Prep blender for use, if applicable.2. Peel squash. Cut in half length-wise and scoop out seeds. Set aside. Begin heating large pot on medium heat and add the butter to pot. 3. Chop onion. Add onion, rosemary, and garlic to pot and stir into butter. 4. Meanwhile, chop up squash into cubes 1" thick or less. Stir into onion mixture.5. Pour in vegetable broth. Increase heat to med-high until boiling, then cover and reduce heat to a simmer.6. Simmer, covered (or mostly), for 20-25 minutes or until squash is tender. 7. Remove from heat and either mash or puree squash (depending on desired texture). Note: if using a blender, use with caution and potholders; it will heat up the glass very quickly and it will steam a lot. Pour out of blender into pot again, if applicable.8. Mix spices and sugar thoroughly into squash soup. 9. Stir in the cup of water. Check soup temp -- it should be somewhat too hot to eat comfortably, but not burning. If hotter, wait until about this temp or lower. Stir in the cup of milk. (You can stir in a tiny bit of milk to test -- if you see tiny little white clumps, the soup is too hot still.) 10. Add more water as desired (adjust serving size).Serving Size:?8 1-cup servings

The nutritional information for Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.4

• Total Fat: 5.5 g
• Cholesterol: 14.7 mg
• Sodium: 480.4 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 5.3 g
• Protein: 2.7 g

The dietary needs meet for Butternut Squash Soup is Vegetarian