Our local paper had this recipe for pumpkin soup, so I tried it. It was kinda Meh, so I was about to throw it away when I saw a little graphic along the side about the different types of squash that are available, and one of them was butternut squash which is my favorite. So I thought that I would try the soup again but with butternut squash instead of pumpkin, and it was delicious! The original recipe also pureed this soup with an immersion blender, but I don’t have one, and I like my soup to have a little “Umph” to it, so I left it with chunks. This also tastes better after it has been refrigerated overnight.
1 onion, diced
2 t minced garlic
1 large butternut squash, peeled, seeded, and diced
2 (14 1/2 oz) cans chicken broth
2 t curry powder
1 t cumin
1/2 t cardamom
1/2 t cinnamon
1 t salt
1/2 t pepper
1 (12 oz) can evaporated fat-free milk
Spray a large soup or pasta pot with non-stick cooking spray and cook onion and garlic until onion is transparent. Add remaining ingredients except milk, bring to a boil, lower heat, and cook for about an hour until squash is throughly cooked and soft. Add milk, mix together, and serve.