1 can of 15 oz. Farmer's Market Organic Butternut
14 oz organic broth (vegetable)
1 onion
2 diced organic carrots
1/2 tsp baking soda
1/3 tsp salt (or less)
1 tsp cinnamon (optional)
1/8 tsp pepper
2 cup half and half
Instruction (from the back of Farmer's Market Organic Butternut can): In a large pot, mix broth, onion, carrots, baking soda, salt, cinnamon and pepper. Simmer for 10 minutes until vegetables are soft. Puree vegetable in blender. Return to pot. Add butternut squash and half & half. Simmer for 10 minutes and serve.
Modification: Steam, then peel a fresh butternut squash. Cut in cubes and mix in soup. Stir until the chunks semi-dissolve in soup. This gives a nice texture and fresh butternut flavor to the otherwise pre-prepare can-like soup taste. Also, instead of using 2 cup half and half, I used 1 cup whole milk and 1 cup half and half. I did not use up to 1/3 tsp salt, instead, just a dash of salt and pepper. The consistency and flavor of the soup is great!
14 oz organic broth (vegetable)
1 onion
2 diced organic carrots
1/2 tsp baking soda
1/3 tsp salt (or less)
1 tsp cinnamon (optional)
1/8 tsp pepper
2 cup half and half
Instruction (from the back of Farmer's Market Organic Butternut can): In a large pot, mix broth, onion, carrots, baking soda, salt, cinnamon and pepper. Simmer for 10 minutes until vegetables are soft. Puree vegetable in blender. Return to pot. Add butternut squash and half & half. Simmer for 10 minutes and serve.
Modification: Steam, then peel a fresh butternut squash. Cut in cubes and mix in soup. Stir until the chunks semi-dissolve in soup. This gives a nice texture and fresh butternut flavor to the otherwise pre-prepare can-like soup taste. Also, instead of using 2 cup half and half, I used 1 cup whole milk and 1 cup half and half. I did not use up to 1/3 tsp salt, instead, just a dash of salt and pepper. The consistency and flavor of the soup is great!
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