The Delicious Pumpkin Peanut Butter Soup already posted on this site is my absolute favorite squash soup recipe, but since not everyone can—or wants to—eat peanut butter, I thought I’d share my second favorite as well.
One of the best recipes I’ve seen utilizing winter squash in soup is from Cook’s Illustrated The Best Light Recipe. The recipe below blends portions of that one with a similar recipe from The New Laurel’s Kitchen, minus the garlic and onions of course.
If you’d rather not prepare your own, cooked butternut squash is available in the frozen veggie section of many supermarkets. Alternatively, canned pumpkin—not pie filling—or Hubbard squash may be substituted for the butternut.
Simple, Beautiful Butternut Squash Soup
3 cups cooked, pureed butternut squash
2 cans (14 oz. each) low-sodium chicken or vegetable broth
3/4 cup evaporated nonfat milk
3/4 cup water
1/4 cup dry white wine
1 tablespoon dried parsley
Salt and ground black pepper
Whisk first six ingredients (squash through parsley) together in a large pan and bring to a simmer. Do not boil.
Simmer uncovered for 5 minutes. Serve hot with salt and pepper to taste.
This soup can be refrigerated in an airtight container for 3-4 days. Reheat carefully, without boiling.
© Liesl K. Bohan | SavvyBaker.com
