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Creamy Butternut Squash
Description: Here’s a simple fall favourite that never fails to please. If you want to have your soup simmering on the stove in a snap, use already peeled and chopped squash. Depending upon how creamy you love your soup, you can use Regular, 2% or Fat Free Carnation® Evaporated Milk.



Prep Time:15 minutes
Cook Time:40 minutes

Ingredients Preparation
1 tbsp[15 mL]Crisco® Vegetable or Canola Oil
2 onions, chopped
4 cloves garlic, chopped
¼ tsp[1 mL]red pepper flakes (optional)
8 cups[2 L]butternut squash (about 3 lbs/1.4 kg), peeled and cut into ½” (1.3 cm) pieces
8 cups[2 L]chicken stock, vegetable stock or water
1 tsp[5 mL]salt
¼ tsp[1 mL]pepper
¾ cup[175 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
Heat oil in a large saucepan or stock pot, on medium heat. Add onion and garlic (and red pepper flakes, if desired). Cook for 3-5 minutes, until tender and fragrant.

Add squash and cook for 2-3 minutes. Add stock, salt and pepper and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until squash is tender.

Puree soup in blender, food processor or with an immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust salt and pepper, if necessary.

TIPS:
• Use already peeled and cut up squash for easy and quick preparation.


Makes 10 cups




Creamy Butternut Squash
 
Rate: 50 rating(s)