Saturday, November 5, 2011

Butternut Squash Soup

Butternut Squash Soup

1 c. chopped onion
2 celery ribs, chopped
2 T butter (Soy Free Earth Balance)
2 cans (14 1/2 oz) chicken broth (I used homemade)
1 t. sugar
1 bay leaf
1/2 t., salt
1/2 t. ground ginger
1/2 t. ground turmeric
1/2 t., cinnamon
1 butternut squash (2 1/2 bls) peeled and cubed (roughly 4 cups cubed) use more or less to taste
3 medium potatoes, peeled and cubed
1 1/2 c. or 1 can coconut milk
2 tsp. Apple Cider Vinegar or 2 TBSP. Sherry

In lg saucepan cook onion, and celery in butter until tender. Stir in broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon.

Add squash and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15-20 min. Remove from heat. Cool slightly, Discard bay lead. In a blender, puree mixture in batches. Return to pan. Stir in milk and sherry. Heat through (do not boil)


  1. But you didn't tell us if you liked it!! LOL

  2. I guess I didn't... LOL But I sure DID! I liked it a lot. =) Good thing people keep me on my toes.