Squash Soup Base

Here is the recipe for the Butternut Soup Base.

5 from 1 vote

Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course Soup

Cuisine American

Servings 20

Peel (I used a veggie peeler), cut lengthwise, remove seeds, cut into 1-inch wide slices. Then cut flesh into 1-inch cubes. Boil 2 minutes in water. Caution: Do not mash or puree. Fill hot jars with cubes and then add chicken stock, leaving 1-inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and put into pressure canner. Process at 11lbs of pressure for 90 minutes for dial gauge canner and 10lbs for weighted gauge canner.
Note: If you are planning on doing the recipe in pints you will process in the pressure canner for 55 minutes.

In a large pot open up to 3 quarts of the jarred butternut including liquid.
Using an immersion blender or potato masher blend till the desired consistency. If the soup is thick add up to 1/2 cup of chicken broth to thin or up to 1/3 cup heavy cream for a twist. Add salt and pepper to taste. Bring to a boil, reduce heat and simmer about 15 minutes.
There are three varieties of the basic soup that you can add a "twist" to enhance the soup flavor.

Stir in grated nutmeg, about 1/4 t. per quart into puréed soup. Additionally add 2 tablespoons of unsalted butter and stir. Garnish each serving with fresh grated nutmeg.

Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Stir in up to a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger. Add 1/2 cup coconut milk. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Add up to a tablespoon chopped chipotles in adobo sauce. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

Keyword Squash Soup Base