top of page

Butternut Squash Soup

Updated: Mar 8, 2022

(by Eleanor May Blackburn)


2 - 3 T. olive or sunflower oil

1 large onion, chopped

1 medium butternut squash, peeled, seeded, and cubed

1 t. cumin

1 qt. vegetable stock

salt and pepper to taste

Heat oil in a large saucepan over medium heat, and fry the onion for a few minutes until softened.

Add butternut squash, and fry for 5 minutes.

Add cumin, stock, salt and pepper.

Simmer over medium-low heat for 25 minutes.

Carefully puree hot soup in a blender, and check for seasonings.


(Read A Squish A Day, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Squash Soup

(by Paula Mirk) 1 medium butternut squash 2 - 3 T. olive oil 1 medium onion, peeled and chopped garlic, minced, to taste ground cinnamon, cloves, cumin, or allspice, to taste salt, to taste 1 apple or

 
 
 
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 

Comments

bottom of page