Monday, February 22, 2010


~ Taste of Home - February/March 2010

1/2 c. chopped onion
2 T. butter
6 c. cubed peeled butternut squash
2 medium potatoes, peeled and cubed
3 c. water
1 T. chicken bouillon granules
1/2 t. salt
dash pepper
1/2 c. evaporated milk
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.  Makes about eight cups.

Notes: If you have an immersion blender, then just stick it in the pot of soup and puree everything. Way easier and you don't have to wait for the soup to cool. If you don't like using bouillon, then just use six cups of your favorite broth. If you're vegetarian, then opt for vegetable bouillon/broth instead of chicken. I like this as is, but some of my family dressed it up with seasoned salt and/or Tony's Creole Seasoning.

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