Creamy Butternut Squash Soup

November 13, 2013

161

This soup has a silky, smooth texture and is very satisfying! Pair it with my Herb & Grits Muffins for a complete meal.

4 lb butternut squash (8-9 cups cubed)
2 cups water
2 chicken bouillon cubes
1/2 cup butter
1 medium onion, chopped
1 tablespoon garlic, minced
2 tall cans evaporated milk
1/2 cup milk
1/4 teaspoon curry powder
1/4 teaspoon Montreal Steak Seasoning
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
Dash of nutmeg
1 tablespoon brown sugar

Wash the outside of the squash. Slice it in half, then in slices, Remove the seeds and cut off the rind, Cut squash into 1" cubes. Place the squash cubes in a large saucepan and add water and chicken...
See the full directions on my site

Nutritions

Calories
840

Sodium
2847mg
118% DV

Fat
23g
35% DV

Protein
38g
77% DV

Carbs
135g
46% DV

Fiber
17g
70% DV