Prep 20 mins
Cook 25 mins
Good fall soup, & velvety smooth. You can purchase frozen butternut squash, which you can use to cut down preparation time.
- 2 cups vegetable broth
- 2 onions, minced
- 2 whole cloves
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 lbs butternut squash, peeled,seeded & chopped
- 1 (12 ounce) can evaporated skim milk
- 2 teaspoons arrowroot or 2 teaspoons cornstarch
- 1 tablespoon maple syrup
- Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
- Simmer onions, stirring often, until they become soft& translucent.
- Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
- Turn the heat back up to med-high until the soup begins to boil.
- Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
- Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
- In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
- Turn the heat to medium, and stir until the soup begins to thicken.
- Add the maple syrup, and mix well.
The soup smelled good but when I tried it it had way to much nutmeg in in. The squash was completly hidden by the amount of spices used. The texture was good but I am going to try to dilute this batch with some more broth to reduce the spices. Next time I will half the spices and may even only put a pinch of nutmeg in.
The soup did smell nice but had way too strong of flavors. It would have been nice to know what type and size of onions to use. I only used one vadalia onion and it was way too strong. I did reduce the nutmeg as mentioned by the first reviewer but the flavors were still not pleasant. The entire soup batch was not fixable and went down the drain.