Butternut Squash Soup

Product of Canada

Butternut Squash Soup

Our roasted cumin and savory curry make this a Soup Time favorite! It’s delicious on a cool night by yourself or with friends or over a campfire at the lake by the cabin with family and friends!

PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING, LIKE STONES...

If you’re in a rush, simply add contents to 8 cups of boiling water. Simmer and stir for 45 minutes or until desired texture of black beans. Simply add a can of pumpkin puree or freshly diced tomatoes, or clamato juice to taste. Of course, salt & pepper to taste.

If you have the time, sauté a couple coarsely chopped celery stalks, 1 minced garlic clove, and fine diced onions. Cook until the onion is translucent and vegetables are tender, about 5 minutes. Bring to boil; reduce heat, cover and simmer, stirring frequently for 30-45 minutes. Add any veggies you like - we suggest 2 cups fresh butternut squash!!! or a can of pumpkin puree. Add salsa or clamato to taste! Crush red chili peppers for heat! Salt and ground pepper to taste.

BUTTERNUT SQUASH SOUP in the INSTANT POT

1) Pour the tube of soup into the inner pot. Add optional items of choice (pumpkin puree, celery, onions, butternut squash, salsa, tomato paste, 3 T. brown sugar). Stir together.

2) Add 8 cups boiling water (or fill to the 2/3 max line, add the rest of the water at the end). Stir.

3) Press “Sauté” stirring soup until it starts to bubble.

4) Press “Cancel”, put the lid on, close the steam vent.

5) Press “Soup”, select 25 minutes.

Use natural release or quick release. More tenderness? “Sauté” for an a few minutes.

Add water if too thick. You may choose to puree if desired.

Ingredients:

green lentils, red lentils, brown lentils, green French lentils, yellow dahl, sweetened coconut, curry powder, paprika, cilantro, onion flakes, garlic powder, ginger powder, thyme, marjoram, rosemary, savory, sage, oregano, basil, black pepper, bay leaf, dried veggies, leek, carrots, onions and 2 chili peppers