December 15, 2020

I like to make a large batch, and freeze most of it in mason jars for soup and sandwich nights.  This is a simple recipe, you can add rosemary if you like, however I am keeping this one simple.  

Preheat oven to 400 degrees Fahrenheit

2 Butternut Squash - split, with insides scraped out

1 whole garlic bulb with top cut off (1/4 of the way up)

1 onion peeled, and cut in half

half a gallon of whole milk (alternatively you can use a quart of cashew milk)

Olive oil to drizzle

1/4 teaspoon of ground nutmeg

salt and pepper to taste


Place the split butternut squashes, and onions on a deep baking dish, then place the garlic bulb “top” down in the pan.  Drizzle with olive oil liberally, and salt and pepper.  Bake in the oven at 400 degrees Fahrenheit for 1 hour and 20 minutes until the squash is very soft.  

take the pan out of the oven, and let cool to the touch.  take a butter knife, and peel off the butternut skin, and discard (throw away in your compost!)

Throw the onion and butternut flesh in a stock pot.  Take the whole garlic bulb with a paper towel, and squeeze the cloves into the stock pot. Discard the papery leftovers of the garlic bulb or throw into your compost bin.   

Take a potato masher, and mash the squash, onion, and garlic.  Add the nutmeg.  Pour the milk until it covers the top of the squash mixture, and then some.  Take an emersion blender and blend the mixture until smooth.  Add more milk if needed.  Heat the soup on the stovetop and season with more salt and pepper as desired.  Add more milk if needed until you have the consistency you like.  

Serve with bread or crackers, and enjoy!  

I freeze the leftovers in large mason jars.  

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