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Butternut Squash Soup

Wylie.Dufresne's picture
  Seasoning mix 1 Tablespoon
  Onion powder 1 1⁄2 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Garlic powder 1 Teaspoon
  Sweet paprika 3⁄4 Teaspoon
  Black pepper 3⁄4 Teaspoon
  White pepper 3⁄4 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground coriander 1⁄8 Teaspoon
  Canned evaporated skim milk 12 Ounce (1 Can)
  Nonfat dry milk 10 Tablespoon
  Butternut squash 3 1⁄2 Cup (56 tbs), diced
  Defatted chicken stock 3 Cup (48 tbs)
  Butternut squash 1 1⁄2 Cup (24 tbs), diced
  Artificial sweetener 4 Gram (4 Packets)

Combine the seasoning mix ingredients in a small bowl.
Place the evaporated milk and dry milk in a blender or food processor and process until smooth and creamy; set aside.
Place the medium diced squash and 2 cups of stock in a blender or food processor and puree as finely as possible to a very thick paste.
If the blending process stops because the mixture is too thick, add small amounts of stock as necessary to allow the process to continue.
When the mixture is completely pureed, add any remaining stock, along with all of the seasoning mix, and blend thoroughly.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the pureed squash in the pot and cook, frequently scraping up the brown bits on the bottom of the pot, until the mixture thickens and comes to a full, rolling boil, creating many "volcanoes" that bubble constantly.
Add the milk mixture and the finely diced squash, reduce the heat to low, and stir well.
Caution: Dishes using creamy blended mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil, and stir immediately.
Simmer, stirring frequently, for 8 minutes.
Turn off the heat, taste, and if desired, add up to 4 packets of your favorite artificial sweetener.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
55 Minutes
Ready In: 
65 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1308 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.57 g2.8%

Trans Fat 0 g

Cholesterol 106.4 mg35.5%

Sodium 5651.2 mg235.5%

Total Carbohydrates 230 g76.6%

Dietary Fiber 18.8 g75%

Sugars 136.4 g

Protein 100 g200.5%

Vitamin A 1513% Vitamin C 289.5%

Calcium 339.5% Iron 56.8%

*Based on a 2000 Calorie diet

Butternut Squash Soup Recipe