Butternut Squash Soup ~ Lunchbag Week 13

Butternut Squash Soup – how do I love thee? Let me count the ways!
1.) You are only 60 calories per cup, and therefore I should LOSE weight this week eating you for lunch instead of GAINING two pounds like I did last week (sigh).
2.) You are nutritious and can currently be made with locally grown squash and preserved (frozen or canned) to enjoy throughout the winter.
3.) You are outrageously inexpensive since the only ingredient I had to buy for a 14-cup batch (one butternut squash for $2.87) is something many people grew in their garden this summer and are looking for a use for!
4.) You are spicy enough to clear out my “Fall allergies in the Ohio Valley” sinuses.
OK, on to the details: This is a recipe from my Aunt Beverly, the best cook I know. She made a less-spicy version of this and took it to the church nursery when it was her turn to work (don’t know how she got suckered into that) and all the little rugrats just loved it, which thrilled their parents to no end, so now everyone wants the recipe.
Butternut Squash Soup

6 cups water dash of cayenne pepper
2 cups onion, chopped 1 teaspoon curry powder
2 cloves garlic, minced 1 teaspoon nutmeg
3 cups butternut squash, peeled 1 cup mushrooms, sliced
Cut into 2” chunks
½ teaspoon salt
Black pepper to taste
¼ cup of raisins (dark or golden)
3 apples, cored, diced
2 tablespoons honey or to taste

In a soup pot, cook onions, garlic and squash in the water for 20 minutes or until squash is soft. Add salt and pepper.

Puree 1/3 of the squash/onion mixture in blender or food processor and add to soup pot and mix. Add raisins, apples, honey, cayenne pepper, curry powder, nutmeg and mushrooms. Cook 30 minutes longer. If too thick, add water and stir. If necessary, cook a few minutes longer.

Here’s what I changed: I hate raisins, so I left them out. I pureed the whole mess, ’cause that way the boys won’t be able to identify any vegetables that they “don’t like” (and it gave me an excuse to use my immersion blender, which I LOOOOVE.

Also, I couldn’t find the nutmeg, so I used pumpkin pie spice instead (it has nutmeg in it – close enough!). I’m going to make a LOT more of this while butternut squash is available and I’ll have a nice emergency stash of homemade soup – SWEET!printable version

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6 thoughts on “Butternut Squash Soup ~ Lunchbag Week 13”

  1. Fall is not the same without butternut squash soup!! Your recipe looks really good! I'd leave the raisins out too because even though my kids like them, I never have.

    I've never seen this kind of soup made without heavy cream so it does look very healthy!

  2. I have some butternut squash sitting on my counter just waiting for me to do something fabulous with them. I can't wait to try this recipe out on my family. I love the idea of canning the soup. It would be the perfect meal for when mom gets sick and can't cook dinner.

  3. how do you can it? It sounds really great. My family is all carnivores and I am wondering what meat would you add to it. It sounds to sweet to add any but just wondering what your opinion is Thanks

  4. Bobbie, Blogger wouldn't allow me to respond to you directly, so here goes: Pour hot soup into clean, hot jars, seal tightly with new lids and clean, dry rings. Boil in water bath for 15-20 minutes and let sit until cool. If lids don't "pop" just put in fridge and use within three months. I think shredded turkey or ham would be yummy in the soup, it's more spict than sweet, believe it or not! Don't try to can it if you've added meat, though – canning meat is a bit iffy health-wise.

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