Thanks,
Laurie

Pumpkin Soup
1 large onion
1 Tablespoon margarine
2 Tablespoons flour
2 cans chicken broth
2 cans pumpkin
4 oz. evaporated skim milk
salt

Saute onions, add flour, stir until light brown. Add broth, then pumpkin. Cook 30 min. Add milk, heat and salt to taste.

Leftwood, great recipe! I've made pumpkin soup before......basically the same recipe as above, but with a couple of cloves of garlic and a pinch of cayenne pepper.....it's awesome. So you're saying that I can just substitute butternut instead of the pumpkin?

Thanks for the replies.
Laurie

Butternut Squash Soup
5 cups chopped squash (~ 1 large)
2 tbsp butter
1 large onion, chopped
1 small sweet red pepper, chopped
4 cups chicken stock
1 cup whipping cream (hey, what can contain cream and not be good! Well, milk can be used instead.)
1/2 tsp nutmeg
pinch each ground cumin, ginger
salt and white pepper

Boil squash until tender and drain. In large pan/stockpot, melt butter, cook onion & red pepper until softened, add squash and stock. Bring to boil, then simmer partly covered for 20 minutes. Puree in batches until smooth (a potentially dangerous step if you're a klutz like me!) Return to pot, add cream and spices, cook another 5 minutes.

There's also pesto (1/2 cup each Italian parsley and basil, chopped fine, l large clove garlic minced, 1/4 cup olive oil, all mixed) to swirl into each bowl of soup - a nice touch but it doesn't need it.

I think it's fair game to substitute pretty well any similar sort of squash in recipes, although butternut is certainly my favorite for soup (until I happen upon that elusive pumpkin soup recipe, anyway).

That recipe or one very similar to it was in an LCBO magazine last year. I tried it... Its one of the best squash soups I've ever had. Since then I've tried it a couple times. Simple if you have a good food processor. I recommend leaving out the red pepper and adding another onion.