Thursday, January 13, 2011

Dakka Soup Revised

After shoveling the driveway and sidewalks, I was cold to the bone. I wanted something nice and hot and comforting for dinner. In other words, I wanted soup. So...I didn't have dakka :-) or pumpkin handy. But I did have some lovely cubed butternut squash in my freeze.

I happen to love butternut squash so in the fall, I buy extra squash and freeze it. That always makes me feel all Suzy Homemakerish  when I can prepare food from scratch :-)  I also keep canned milk on hand for extra creamy soups but if you only have regular milk, that will work too. Add a nice spinach salad with clementines or oranges and a light raspberry vinaigrette dressing and dinner is ready :-)

Give it a try. I think you'll enjoy the soup as much as I did.

Dakka Soup Revised

1 lb frozen butternut squash, cubed
2-3 C. chicken or vegetable stock (I like the stock in a box)
1 6 oz can condensed milk
1/2 t. nutmeg, optional
3 T. applebutter
Freshly ground black pepper to taste

Place squash in 4 qt sauce pan, add enough stock to cover. Bring to boil, then simmer 20 min. When fork tender, mash until smooth (or use an immersion blender), add condensed milk, applebutter and nutmeg. Stir. Simmer about ten minutes to allow flavors to meld. Serve. Appx 4 servings

1 comment:

lizarnoldbooks said...

I've been looking everywhere for a butternut squash soup that sounded good to me. This sounds perfect!
Liz Arnold
Message to Love
The Wild Rose Press