Alice's Creamy Butternut Squash Soup
Recipe By: Alice Morrow
- 6 lbs. butternut squash (This is about 3 of the squash.)
- 2 large Vidalia onions, chopped
- 1 lb. bag of baby carrots
- 3 boxes of chicken broth or 9 cans
- 2 cans of cream of potato soup
- 6-8 whole red potatoes or 4 large turnips
- 1 stick butter, optional
- Salt and pepper to taste
- Milk, half and half, optional
- Sour cream for garnish, optional
- 3-4 lbs. crawfish tails or 4 lbs. small shrimp or 4 lbs. lump crabmeat or any combination of the seafood—TOTALLY OPTIONAL!!!
- These squash are terribly tough to cut. So I have learned over the years, just to wash them and place them on a baking sheet and place in 350 oven and bake until tender. Let them cool, peel, remove seeds and cut into chunks.
- In a large pot, combine squash that has been cubed, onion, carrots, broth, potatoes or turnips and let simmer uncovered until everything is tender.
- With a perforated spoon remove all the veggies and place in another pot. With a hand immersion blender, puree the veggies until smooth. If you are using a food processor, take the veggies and place in the processor in small batches and then place in another pot.
- After all is pureed, start adding the broth that the veggies cooked in. Add broth and mix until you get the desired thickness of the soup you like.
- Add butter and taste for seasoning. You will probably have leftover broth, just freeze and use for another time.
- Now when ready to serve, you can add a little milk, half and half or nothing if you like. The soup is so wonderful on its own that I do not find the milk necessary.
- For added bonus: Saute crawfish or shrimp or both and add to soup mixture. If using crab, just add to soup to heat through.
******My favorite is adding the shrimp and crabmeat. I serve this at Thanksgiving and Christmas. Everyone loves this soup. You will see it will become one of your favorites.