Go Back

Cream of Whatever Soup

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 1 medium shallots about the size of a golf ball, roughly chopped
  • 2 cups chicken stock/broth use vegetable broth if desired
  • 1 pound butternut squash peeled, seeded, cubed
  • 1 12 oz can evaporated milk
  • 1 tbsp oil

Creamless Variation

  • 1.5 cups chickpeas or other white bean in lieu of the evaporated milk


  • In a 3-4 quart pot, heat the oil up over medium heat until it shimmers, add the scallion and heat until softened.
  • Add stock/broth and squash, turn up the heat until it comes to a boil, then reduce heat and simmer until vegetables are very soft, about 10 minutes.
  • Add milk and blend until smooth. If using beans, add them before simmering in the previous step, then blend after thoroughly heated.
  • Season as desired before serving with garnish/toppings.


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.