butternut squash soup

Name: Butternut Squash Soup
Ingredients: 2 pound(s) butternut squash, peeled with seeds removed and cut into 3/4" pieces; 2 - 14 oz cans broth (you can use vegetable or chicken broth); 1/2 cup(s) water; 1/8 teaspoon(s) cayenne pepper; 1 tablespoon(s) butter

(1 RATING)

32 Pinches

Traci Coleman

Vancouver, WA

Updated on Jan 2, 2011

I love this soup - the cayenne gives just the slightest hint of heat, but isn't overbearing.

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Ingredients

2 pounds butternut squash, peeled with seeds removed and cut into 3/4" pieces
2 - 14 oz cans broth (you can use vegetable or chicken broth)
1/2 cup water
1/8 teaspoon cayenne pepper
1 tablespoon butter

How To Make butternut squash soup

Step 1

In large saucepan, combine squash, broth, water and pepper. Cook over medium heat until squash is tender, about 20 minutes.

Step 2

Blend until smooth (do this by very carefully transferring batches to a blender, using an submersion blender, or, what I do is use a potato masher - I don't mind the slightly lumpy texture at all, and actually prefer it).
Step 3

Bring mixture just to boiling; reduce heat and simmer uncovered for about 5 minutes. Add butter; stir until melted.
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