Monday, May 5, 2008

Jodi's Butternut Squash Soup

aka- Tilly's Pirate Soup- "This soup is argh, good!"


  • 2 cups canned broth (can use vegetable or chicken)
  • 1 onion diced or 3 med. garlic cloves smashed --or both
  • 1/2 tsp. ground ginger
  • 1 lb. butternut squash peeled and cubed (1" pieces)
  • l c whole milk or half and half


  1. To large pan add broth, onion or garlic, ginger and squash. Cook until squash is tender
  2. Add to mix milk or half and half.
  3. When mixture is cool puree in blender.
Definition of puree: passed through a sieve or broken down in a blender or similar device.

1 comment:

grammie said...

This is the easiest butternut squash soup I have ever made, less ingredients, quicker, etc. and it is delicious.