Tasty, Time-Saving V8 Butternut Squash Soup

[AJPratt]

Has anyone tried the V8 Butternut Squash soup? I love Butternut Squash soup, but I just don't have the time to make it.

 

[The_Kitchen_Guy]

One of my friends in high school had a Mustang with a V8 that was souped up. Does that count?

 

[AJPratt]

C'mon KG, I'm trying to be cereal! LOL

 

[The_Kitchen_Guy]

Well, his V8 was high in carbs.

 

[AJPratt]

Ha ha ha!!!!!!!!!!!!!

 

[Maragib]

I have tried it and it was a good canned/packaged soup.

 

[legacypc46]

Hi Anne, I tried it and didn't really care for it. I thought is too salty, overpriced, and overall just okay.

Below is a short-cut recipe that only takes about 15-20 mintues. It's from my all-time favorite cookbook: How to Cook Without a Book by Pam Anderson (not that Pam Anderson). Offerring it up in the hopes it proves a doable option for you.

Bring 2 cups chicken broth along with any dried herb or spice you want (I use 1/2 teaspoon ground ginger) to a simmer over medium heat.

While the broth is heating up, cut up 1 medium onion and/or 3 medium garlic cloves and add to the simmering broth.

Peel, remove seeds, and cut up a pound of butternut squash. Add to the simmering broth as well.

Cover and simmer about 10 minutes ('til veggies are tender).

Take off heat (cool slightly) and add 1 cup milk or half-n-half. Puree with an immersion blender (or transfer to a blender or food processor and puree in that).

Season with salt and pepper to taste and return to heat..until starts to bubble. Makes 4 one cup servings.

This recipe is a basic formula that you can make substituting potatoes, turnips, rutabaga, carrots, winter squash, cauliflower, or broccoli. Season with your spices of choice.

leggy