Good Day all

I have been enjoying my gift immensely!  lol

Ok...question....I have an overabundance of butternut squash!  (this is an understatement!)  I planted 8 plants and holy moly....so, I was thinking of things I could make that will freeze and still taste good at the time of eating.  lol

I was hoping to find a recipe for Butternut Squash Soup...I have had this and it is soooo good, but alas...no such soup to be found in the soup section here....does anyone have a tried and true recipe for this???  

Thanks and much love
Aleea

http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html

Do a keyword search, butternut squash soup, and you'll have a dozen + variations of that dang soup!!!

I'm sure you'll find at least one or ten you'll like. The food networkk even has one for roasted soup.

Thank you Novia!

YAY!!  lol   I will check that now!

Brightest Blessings
Aleea

Oh man, my mom makes a great one. I'll get it from her and post it here ASAP. I love this soup, one of my fav's!

I still have to get my mom's, but this one is awesome as well.

Ingredients

2 butternut squash (about 4 3/4 pounds total), halved lengthwise, seeded

2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
1/2 cinnamon stick
5 cups (or more) canned low-salt chicken broth

Chopped fresh parsley



Preparation

Preheat oven to 375�F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces. Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, garlic and cinnamon. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes. Discard cinnamon.

Working in batches, pur�e soup in blender. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Return soup to pot. Season soup with salt and pepper. Bring to simmer, thinning soup with more broth if necessary. Ladle into bowls. Sprinkle with parsley and serve.



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Now I messed with this a little and did 2 Tablespoons Brown sugar, added 3 celery stalks in with the onion, and 6 cups chicken broth. I didn't use the parsley.

http://www.epicurious.com/recipes/food/views/15572

Yummm...that sounds so good!  Thank you Eve, I will try that one as well....a friend of mine gave me an awesome recipe too....here it is...

Peel and cut up the squash into smallish cubes/pieces (1 medium squash makes about 6 servings).

Put in a large pot and fill with water (or chicken stock is great to add more flavour) till its the same level as the squash.  (Its better to have a bit less water than squash)

Add some salt and bring to a boil, then turn heat to medium and simmer until the squash is super soft.

Mash/puree the whole thing together with 1 tblsp butter.

Over low heat, add 35% cream (to your liking), 1/4 tsp nutmeg, 1/4 tsp cinnamon, cracked black pepper, 1/4 tsp cayenne, brown sugar, & or maple syrup to taste (not enough to make sweet), and salt to taste.

Eat as is or use as the base for a great veggie soup by adding your fave veg - zucchini, mushrooms, cooked potatoes, green/cooked white onion, carrot, celery, whatever you like!

This soup is amazing!!
Blessed be
Aleea

That does sound really good. Thanks