Butternut Squash Soup
|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.