Friday, January 22, 2010

Butternut Squash Soup

14 oz. chicken stock
1/2 medium onion, chopped
2 carrots, sliced
1/2 tsp. baking soda
1/3 tsp. salt
1 tsp. cinnamon
1/8 tsp. pepper
15 oz. can of butternut squash
1 C half and half
1 C skim milk


  1. In a large pot, add chicken stock, onion, carrots, baking soda, salt, cinnamon, and pepper. Simmer uncovered for 10 to 15 minutes, until vegetables are soft.
  2. Stir in butternut squash, half and half, and milk.
  3. Simmer uncovered for 10 minutes and then serve.

Yield: 6 servings

I discussed this recipe here.

1 comment:

  1. Hey girl! Glad to see you posting again! :) I tried Butternut Squash Soup recently too. Though I didn't add a whole lot of anything other than the stock, a few onions and the squash. I did add some random spices (a tiny bit of nutmeg) and it warmed up the taste quite nicely. I'll post some of my own pictures and recipes at my site soon. Glad to see your little Ratatouille is helping out! Miss and love you guys!