My mom gave me the recipe below. Gene and I made it last year with different squash (we couldn’t find a butternut). It was tasty then and it was tasty now.
Golden Winter Soup
Time: About 30 minutes
- 2 TBL butter
- 1 big butternut squash (or 1 delicata and 1 green acorn, which we used last year), peeled and cubed
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 1 small onion, diced
- 4 cups vegetable/chicken broth
- 1 cup half & half
- Melt butter in large pot. Add onion, squash, potato, salt and pepper.
- Saute about 3 minutes (a bit more is fine too, we did it for 5 or 6)
- Add broth and bring to a boil.
- Reduce heat a little and simmer for 10 minutes. Check to see if potatoes are tender. Simmer for another 5 to 10 minutes if potatoes need more time.
- Blend mixture. You can blend half at a time if your blender isn’t big enough. Or you could just blend one half and have some chunks. (We do not have a blender so we used a mixer and left some chunks for texture.) If you do use a blender, place a paper towel over it instead of the lid so steam can escape.
- Once soup is back in the pot, stir in nutmeg and half & half.
This stuff is delicious. It’s a great dinner for cold nights and my goodness is it cheap to make. King Soopers (Kroger) had its squash on sale the other day and potatoes are always cheap so this is perfect for families or couples who like leftovers. It makes a lot. I mean, it really makes a lot so hope you like squash if you’re gonna make it.
We had some fresh french bread with the soup, which made the meal even better. We got the loaf yesterday at King Soopers for 1.60 something. It was fresh, cheap, and lasted us two meals (we both really like bread). We turn on the oven, pop the bread in for about 5 minutes, and pull it out. Oh so delicious.
The meal is easy to make, fairly quick, cheap, and filling. Try it out!