Butternut Squash Soup - Pantry-Friendly

I love a good soup!  And soups that are at-the-ready because they use pantry-friendly ingredients are so convenient, too.

This recipe has a unique ingredient for shelf-stable butternut squash, too!

BUTTERNUT SQUASH SOUP (PF)

PREP TIME:  5 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 4 c. chicken broth (or vegetable broth)
• 4 4-oz. jars butternut squash baby food
• 1-2 Tbsp. dried minced onions
• 2 tsp. dried parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. savory
• 1/4 tsp. rosemary
• 1/8-1/4 tsp. nutmeg
• 1 c. whole milk (I like Parmalat or the individual 8-oz. bottles by Better Goods as shelf-stable options)

NOTE:  This is a thin, drinkable soup.  If you'd like a thicker soup, melt 3 Tbsp. butter-flavor shortening (the pantry-friendly version of butter) in the pot and whisk it with 3 Tbsp. flour, cooking until it thickens, then slowly whisk in the broth.  Follow the rest of the directions as shown.

DIRECTIONS

In a large soup pot, combine all ingredients and heat over medium heat 5 minutes, stirring periodically.  Lower heat to low and cover with a lid, heating for 10 more minutes to allow onions to soften and flavors to meld.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.