Cream of Whatever Soup
Servings Prep Time
4 15minutes
Cook Time
15minutes
Servings Prep Time
4 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a 3-4 quart pot, heat the oil up over medium heat until it shimmers, add the scallion and heat until softened.
  2. Add stock/broth and squash, turn up heat until it comes to a boil, then reduce heat and simmer until vegetables are very soft, about 10 minutes.
  3. Add milk and blend until smooth.
  4. Season as desired before serving with garnish/toppings.
Recipe Notes

Substitute favorite aromatic for the scallion: onion, garlic, leek. Pair with vegetable being used.

Substitute favorite vegetable for the butternut squash, using up to 1-1/2 or 1-3/4 pounds for a thicker soup (I often do so with potato soup, using leeks for the aromatic).

Substitute half-and-half (use a whole pint if you want unless you have a use for the extra 1/2-cup) or other “milk”.

If you don’t have a stick blender, be VERY careful using a regular blender or food processor. If you don’t have any sort of blender, mince your aromatic as small as you can, use a potato masher to “blend” everything once the vegetables are cooked. It won’t be velvety smooth, but should still taste good.