Recipe by Moody
Good fall soup, & velvety smooth. You can purchase frozen butternut squash, which you can use to cut down preparation time.
Top Review by Mamabear
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.
- 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
Directions See How It's Made
- 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.