CREAMY SQUASH SOUP
This thick, creamy soup is great as a veggie serving, and goes great with the chicken cubed up and put in it below.
2 Medium Butternut Squash - skin removed, cubed
1 Medium Acorn Squash - skin removed, cubed
2 Sweet Potatoes (Approx. 5") - skin removed, cubed
3 cups carrots - diced in thick slices
3 cloves Elephant Garlic, or 6 of the regular garlic
Note: Regulate this depending on how much you like garlic. Everything else in here is very bland, so you can't really go overboard.
6 Vegetable Bouillon Cubes
2 Chicken Bouillon Cubes
Enough water to cover everything. I put in 14 cups of water.
Yield: 18 cups of soup
YUP.. so scale down if you don't want that much or have that much freezer space.
After chopping all ingredients and placing them in a huge stock pot. On High, bring everything up to a boil, then turn to Low and simmer until everything is mushy - stirring often. My HUGE stock pot took about an hour to cook everything above on my stove top.
Turn off the heat and leave it for about another hour, stirring occasionally. As soon as you feel it isn't too hot to melt your blender or any type of blender device. I used a hand blender right in the pot and then rinse and wash with COLD water before I wash it so it doesn't stain the wand - but that is why I wait until it is cooled off quite a bit. =)
After fully blended you can divide them into one or two cup servings in bags or containers and put in the freezer taking them out the night before you want to eat them and they will keep in the fridge for several days.
In half of the latest batch I added some of this oh so yummy stuff:
This thick, creamy soup is great as a veggie serving, and goes great with the chicken cubed up and put in it below.
2 Medium Butternut Squash - skin removed, cubed
1 Medium Acorn Squash - skin removed, cubed
2 Sweet Potatoes (Approx. 5") - skin removed, cubed
3 cups carrots - diced in thick slices
3 cloves Elephant Garlic, or 6 of the regular garlic
Note: Regulate this depending on how much you like garlic. Everything else in here is very bland, so you can't really go overboard.
6 Vegetable Bouillon Cubes
2 Chicken Bouillon Cubes
Enough water to cover everything. I put in 14 cups of water.
Yield: 18 cups of soup
YUP.. so scale down if you don't want that much or have that much freezer space.
After chopping all ingredients and placing them in a huge stock pot. On High, bring everything up to a boil, then turn to Low and simmer until everything is mushy - stirring often. My HUGE stock pot took about an hour to cook everything above on my stove top.
Turn off the heat and leave it for about another hour, stirring occasionally. As soon as you feel it isn't too hot to melt your blender or any type of blender device. I used a hand blender right in the pot and then rinse and wash with COLD water before I wash it so it doesn't stain the wand - but that is why I wait until it is cooled off quite a bit. =)
After fully blended you can divide them into one or two cup servings in bags or containers and put in the freezer taking them out the night before you want to eat them and they will keep in the fridge for several days.
In half of the latest batch I added some of this oh so yummy stuff:
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