Mom's Butternut Squash Soup

Butternut squash, potatoes, celery and onion are cooked with seasonings in chicken broth, then pureed. The mixture is heated with milk and unsweetened coconut milk, and sprinkled with toasted pecans to serve.

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Ingredients:

• 1 Cup Chopped Onion
• 2 Celery Ribs, Chopped
• 2 Tablespoons Butter
• 2 Cans (14-1/2 oz.) Chicken Broth
• 1 Teaspoon Sugar
• 1 Bay leaf
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Turmeric
• 1/4 Teaspoon Curry powder
• 1/4 Teaspoon Ground Cinnamon
• 1/4 Teaspoon White Pepper
• 1 Butternut Squash (2-1/2 lbs.), Peeled & Cubed
• 3 medium potatoes, peeled & cubed
• 3/4 Cup unsweetened Coconut Milk
• 3/4 Cup Milk
• 2 tablespoons additional Chicken Broth
• 1/2 Cup Chopped Toasted Pecans
• Chili Powder, Optional

Method

In a large saucepan coated with non-stick cooking spray, cook onion and celery in butter until tender. Stir in broth, sugar, bay leaf, salt and remaining spices. Add squash and potatoes. Bring to a boil. Reduce heat and simmer 15 to 20 minutes or until vegetables are tender. Remove from heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to pan. Stir in coconut milk, milk, and chicken broth; heat through. Garnish each serving with chopped pecans and sprinkle with chili powder, if so desired.

Notes: Fresh Pumpkin also can be used instead of Butternut squash. Our family prefers Butternut Squash. Paula Marchesi

Number of servings: 8 Delicious Servings

Submitted By: bakingbabchi
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