Butternut Squash Soup
A friend turned me on to a recipe for this semi-homemade soup that truly is one of the best soups I have ever tasted. Ever.
- 1 quart butternut soup (See NOTE 1)
- 1 10-ounce frozen butternut squash cubes
- 2 tablespoons maple syrup
Pour the soup into a medium saucepan or soup pot and add the bag of frozen squash.
Bring to a boil, then turn the heat down to low. Allow to cook very gently, uncovered, until the squash is tender (15 minutes or so should do it, but check from time to time as you don’t want this to turn to mush).
Stir in 2 tablespoons of maple syrup.
Puree in a typical blender or use an immersion blender right in the pot. Add salt and pepper, if any, to taste.
You’re done, Einstein. I call you that because this soup, served with a dollop of sour cream and croutons, will make your friends and family think you’re a genius.
1. I find Pacific Butternut Squash Soup in a quart-size box at my supermarket, KingSoopers, and also at Trader Joe's. There are other brands.
2. A bag of frozen butternut squash cube is perfect for this soup, so much easier than cubing fresh squash—however, fresh is certainly an option!
Serving: 1cup | Calories: 89kcal