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Recipe
Butternut Squash and Pumpkin Soup Tweet
Shirley J products in the recipe:
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Cook Time: 0 Min | Level: Easy
Ingredients:
- 1 c. Shirley J Whisk Bliss Original
- 1 tsp Shirley J Chicken Bouillon
- see directions Water
- 1 tsp Salt
- 4 c. Butternut Squash, Peeled And Cubed
- 2 c. Canned Pumpkin
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon
- 1/2 c. Sugar
Directions:
Combine 3 cups water, salt and butternut squash in large sauce pan, bring to boil, reduce heat and simmer for approx 25 minutes or until well cooked and soft, reserve cooking water in separate container. Thoroughly blend squash to form a puree (may use a food processor, blender or a hand held potato masher).
Return squash puree to sauce pan. In separate container add squash cooking water and sufficient additional water to make a total of 4 cups liquid, combine with Shirley J Whisk Bliss Original, blend thoroughly. Add mixture to squash and bring to a boil, reduce heat to simmer and add remaining ingredients, simmer 5 minutes.
My wintertime soup! We grow a lot of butternut squash which lasts through the winter. This soup is perfect for fresh squash and cold weather!