Butternut Squash Soup

Soup,  made ahead, can be fast food.  Just put what want to save for later into jars, and either refrigerate or freeze.  Don’t be afraid to make a lot.  Soup gets better with age.  A good side dish to this soup is fried Keilbasa polish sausage. 

Bowl of Butternut Squash Soup without cream.

6 cups Vegetable or Chicken Broth

1 butternut squash cubed - about 6 cups

1 Ham bone or 1 Turkey Carcas

2 Tomatoes sliced

1/2 cup carrots

1/4 tsp of Cayenne Pepper or Red Pepper Flakes (Go easy. A little goes a long way.)

Bring to a boil, bring up to pressure and cook at pressure for 30-40 minutes

Blend with a stick blender.Â

[caption id=“attachment_338” align=“alignleft” width=“300” caption=“After blending. If you want even smoother, strain it.”][/caption]

[caption id=“attachment_337” align=“alignleft” width=“225” caption=“Saving some Butternut Squash Soup for later. Refrigerate or Freeze.”][/caption]

                                                                                                

Soup with Cream and Nutmeg garnishes.