Homemade Butternut Squash Soup
After a long summer growing squash this creamy homemade butternut squash soup really hits the spot, especially in the winter. Even if you don’t grow your own the store has some for you. I have a really simple version that keeps the nutrition and adds some real flavor to it. Grab your squash and a pot and your favorite immersion blender and get that kitchen smelling yummy!
Ingredients:
- 1-2 Baked Squash (See below)
- 1 Onion Diced
- 1 Garlic Minced
- Pinch Red Pepper Flakes
- S&P to Taste
- 2 Cups Broth
- 2 Cups Milk
- Lard/Oil/Butter
Directions:
- Preheat the oven to 400 Degrees F. Carefully cut the butternut squash in half and remove the seeds. Bonus: Save the seeds if they are from an organic or home grown squash to plant in your own garden, just rinse and dry. Learn more about Seed Saving HERE
- Place upside down in a 9×13 pan that has a lip like a cake pan and place about half inch of water and place in the oven. Bake for about 30 minutes or until you can poke it with a fork and it’s soft.
- In the mean time saute the Onion & Garlic in your chose of fat. (I always use lard)
- Add the pinch of red pepper flakes and toast for one minute to release the scent
- Turn down burner and add in the broth, milk & s&p
- Carefully scoop out the squash from baked and semi cooled squash and carefully place into the broth mixture
- Bring to a boil and simmer for 15 minutes (or longer) Use an immersion blender for a nice and creamy soup.
Serve Warm!
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