Butternut Squash Soup -- Mmmmm!

On Saturday I posted about my butternut squash crop.  I started baking it then.  You can read about it in this blog post.  Today I had some time to finish it.  It turned out WONDERFUL.  I am already planning a huge row of butternut squash in my 2019 summer garden.

My sink looked like this for a few hours.  It wouldn't have taken that long if I weren't doing other things. 

 

I love my Ninja blender.  It mixes the butternut squash and broth base mix into very smooth texture.

 

I made 15 quarts (plus the big bowl I ate)  Yum!

 

I put these into Ball brand canning jars.  I didn't know until a few years ago that you could also freeze in the canning jars.  Next year I will research if butternut squash soup can be canned vs. frozen so that I don't take up too much of our valuable freezer space.

 

I kept perfecting the recipe.  At first it was a little too thick and it was a little much for the blender to handle the volume.  After I tasted the sweet soup I didn't want to waste another drop and made it thinner.  (Don't mind the remainder of my kid's chicken wrap on the tray.  LOL.)

 

My final recipe that worked the best for me was:

 

1 cup of baked butternut squash pulp

3 teaspoons of chicken broth base mix

dissolved in 1 cup of warm water

plus 1/2 cup of water

BLEND for about 20 seconds

Place into jars leaving 1.5" head space

FREEZE

 

Oh, and by the way... It only took about this many butternut squash to make 15 quarts.

 

I put all the ingredients in my Lose-It app.  It's only 71 calories for two cups of it!