In other words, I’m getting fat. And you can’t even see the baked pumpkin off to the side.
But this soup, friends, is worth getting fat over. Besides, it’s getting cold. It’s time to put on some natural insulation.
A few weeks ago, I was tromping through my Dad’s garden with him. I’ve told you about this before. He asked me to make butternut squash pie. I did. We all ate more than we should, and then Dad requested some for Thanksgiving. His request shall be granted.
What I didn’t tell you is that my Dad’s cousin, Jolene, was with us at the time. She asked me if I was going to make butternut squash soup. I didn’t know there was such a thing and told her so.
Enter google.
I think I need an I heart Google shirt.
I found a great recipe that I modified to my liking and I’m going to share it with you now. It’s a new favorite. Serve it with sweet cornbread. If you’re lucky enough to live a few miles away from Mom, pay her to make cornbread. You will not, you can not regret it.
You’re Going to Need:
1 1/2 Tblsp. Butter
1 tsp. minced, dehydrated onions (or 1/2 a raw onion, sliced)
2 cloves of garlic
1/2 tsp. dried thyme
1/2 butternut squash, seeded, cooked, peeled and mashed (in that order, usually)
4 Cups Chicken Stock
1/2 Cube Chicken Bouillon
1 pinch ground cumin
salt and pepper to taste
1/4 – 1/2 C. milk
Melt the butter in a large pot over medium heat; cook the onion,garlic, and thyme in the butter for about five minutes. Add the squash and chicken brother. Mix the squash in as well as you can. It will have a chunky interesting texture instead of being completely smooth. I like chunky soup.
Crumble bouillon over the top of the soup, add the cumin, salt, and pepper to taste. I always add a little more cumin because I’m a huge fan. Once you have it seasoned to your liking, add the milk slowly. Then remove from heat.
I usually double this recipe because when I make it, people love to eat it! I hate running out of food, and even when I double it… there’ JUST enough.
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