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  • Coreen Ward

My Famous Butternut Squash Soup...

Whenever my mother would cook she would always call it famous.

"Mom's Famous Chili" or "Mom's Famous Meatballs".

She could cook but was by no means famous.

We would laugh and mess with her about it. But as an adult, looking back at my memories and thinking of all the good times, I remember the food. I miss the food. The smells. The tastes. I wish they were bottled.

My mother and grandmother were magical cooks. They made events of their meals. No recipes, just love and appreciation of flavor.

I hope everyone has had someone in their life that was an unforgettable cook.

Make them famous, even if it is just within your own family.


My Famous Butternut Squash Soup

Butternut Squash (I get precut from Wegmans)

1 Onion (diced)

1-2 Clove Garlic (smashed)

Olive Oil

2 Pears or Small Apples (peeled and cut)

1-2 cup Vegetable broth

Spices to your tastes:

Salt and Pepper

Thyme

Pumpkin Pie Spice

1 Vanilla Bean

Cayenne (optional)


Cook diced onion and garlic in large pot with olive oil, salt and pepper for 3-4 minutes. Add cubed squash and let cook for 5 more minutes, stirring occasionally. This just gets a bit of caramelization going on the squash.

Put everything into your slow cooker with the pear or apple, 1 cup vegetable broth and all the spice you like, including vanilla bean.

(without a slow cooker, just keep in pot and put on lid)

Cook until soft.

Take out vanilla bean.

Blend in your heavy duty blender. Do two batches of blending, if needed. Don't over fill blender. Add more broth for a consistency you like. I like a thicker soup, so I don't add much extra broth.

Put blended soup back into large pot and keep low flame. Taste your soup and add extra thyme or spice where you see fit.

Every batch will be special, and every batch will be famous!


Here is a great link for any flavor issues