Can I share with you one thing that I always look forward to in the fall? Butternut Squash Soup. It’s creamy, comforting and just tastes wonderful. Back during those first few years that I hosted Thanksgiving, I worked away the night before Thanksgiving, preparing my butternut squash soup.
Can I share with you the hardest part about making Butternut Squash Soup? It’s spending 45 minutes peeling, cutting and scooping out the seeds from the darn butternut squash. It takes FOREVER!
I have come up with an easy way to make easy and delicious butternut squash soup. See, as a busy mom of now THREE young boys I often turn to frozen vegetables in order to serve them homemade, healthy meals in a jiffy. I have noticed lately that Walmart is really expanding their frozen vegetable selection. I have been buying their FROZEN BUTTERNUT SQUASH! In fact, I used 3 bags of Great Value Butternut Squash in this soup.
Now I can make my favorite soup in literally fifteen minutes!
15 minutes Butternut Squash Soup
1 large onion- chopped
3 tablespoons of olive oil
3 bags of frozen butternut squash
32 ounce container of chicken broth
3 cloves of garlic
salt and pepper to taste
2 teaspoons of dried sage
1 cup of milk or cream or any non dairy milk of your choice
Method: In a saucepan, over medium heat, place frozen butternut squash, chicken broth, chopped onion and garlic. Bring to a boil. add salt, pepper and sage. Cook for about 10 minutes. Using your immersion blender, blend the soup until it is smooth. You can use a regular blender to blend it as well. You will need to return the soup to the pan and add milk or cream. Serve and enjoy.
I always like to make sure I am prepared to eat food with great amounts of onions and garlic. I found PEPCID® at Walmart in the antacid aisle.