You’ll love this because it comes together in a snap, has some spice and cheese, and you can enjoy your produce all winter long if you’re as lucky as I am. My generous mom sent me home after Christmas with a garbage bag FULL of onions and butternut squash. I appreciate her kindness and generosity because I do love me some squash. I don’t have a good space to store them in my rental so my priority was to cook them down and freeze the puree in order to add it to mac and cheese and other recipes all winter. The squash is a gorgeous color, is very versatile, and is loaded with healthy things.
I add milk but if you’re looking to lighten things up, go for stock, skip the cheese, or add less and go half on the cheese and go half milk, half stock. The modifications are endless here and the soup base itself is an excellent vessel for all kinds of things. Shredded chicken or a handful of veggies can help add even more bulk to this soup or stretch it out if some extra guests show up.
I cook my butternut’s down in the crock pot. Cut the top off and put in a crockpot with about 2 cups of water for 4 hours on high. The squash will fall apart and you can dig out the meat without slicing your fingers off trying to peel the hard gourd. I did the whole bunch of squash and froze them in 2 cup increments for later use.
- 1 (2-3 lb) butternut squash, cooked (i cook mine down in the crockpot, cut the top off & cook on high for 4 hrs. w about 2 cups of water in the crockpot)
- 1/2-1 cup of milk (depending on how thick you like your soup)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons of hot sauce (i prefer sriracha)
- 1 cup shredded cheese of choice
- Put the cooked squash and milk in a food processor or blender and puree.
- Put the contents in a saucepan and turn on medium heat.
- Stir or whisk and add more milk if desired
- Add garlic powder, salt, pepper, and hot sauce. Stir or whisk to combine.
- Add cheese last and combine.
- Serve hot.