I made butternut squash before using a fresh squash and it was the biggest pain in the butt of my life. I love this stuff, but couldn't bear to make it again. I found some canned butternut squash, and thus the recipe for easy soup was born! By the way, most butternut squash soup recipes call for several cups of heavy cream...ouch. I couldn't find any good recipes online so I made this one up, and added sweet potatoes since I had some in the cupboard that were going bad; it was a good call! Also, you could probably use fresh butternut squash in this, as opposed to canned, but a) I'm lazy and b) I'm cheap. Oh, and I forgot the garlic when I made this. It turned out just fine, but I think some garlic would be nice.
Ingredients
1 15. oz can pureed butternut squash
1-2 sweet potatoes, cut into cubes
1 medium yellow onion, finely chopped
1 clove of garlic, pressed/very finely chopped
2 tablespoons (or thereabouts) fresh ginger, finely chopped
1 can condensed chicken broth, plus water (could probably use non-condensed; about 20 oz., or one 14 oz. can plus water)
2-3 T. butter
A little bit of milk (optional)
Cinammon, nutmeg, cloves, and/or black pepper to taste
Directions
1. Saute the onions at the bottom of your soup pan with enough butter to coat them; add garlic towards the end when the onions are getting transparent
2. Add chicken broth/water, ginger, and sweet potatoes. Boil on medium-low heat until sweet potatoes are tender (about 40 minutes).
3. Puree everything with a food processor until smooth
4. Put back in the soup pot and add butternut squash and spices (and milk or cream if you feel like it, but it's totally unecessary).
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