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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a smooth and delicious butternut squash soup with a hint of carrot, that can be a delicious start to a meal, or pair it with a grilled cheese, you can turn it into a delicious meal. Ingredients:
butternut squash, large, chopped into 1 inch pieces |
carrots, several (about 1/3 less of carrots than squash) |
thyme, 2 tsp |
milk, 1 cup |
salt, 1-2 tsp or to your taste |
parmesan (optional) |
broth (2 litres) |
soup bones, some meat still on (optional, or use pre-made broth) |
Directions:
1. *See below for broth instructions if making your own broth, or...
2. Add cut up vegetables to large soup pot and add enough broth to cover veggies
3. Add thyme
4. Boil until both squash and carrots are soft
5. Remove from heat and blend thoroughly with hand mixer
6. Bring to boil, and simmer for about 10 minutes
7. Add milk
8. Add salt - hint: remember that you can always add salt, but never take away (always taste first)
9. Just bring to boiling point
10. *Sprinkle with parmesan cheese if you like that
11. IF YOU'RE MAKING THE BROTH:
12. It's really easy to make your own broth - just boil the heck out of some soup bones, for as long as you can stand it, or about 2 hours
13. Remove bones, take a slotted spoon to remove extra bits you don't want in your soup (that's what I do. Remember that once this soup is blended, you don't see any of that stuff anyway.
14. If you are more particular, strain through some cheesecloth, or cool broth and then remove that icky stuff.
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