Creamy Butternut Squash Soup Recipe #CarnationSoups

Fall is one of my favourite times of the year. Part of the reason is because I started to date my childhood sweetheart in the fall 18 years ago and this week my hubby and I celebrate our 12 year wedding anniversary. To me fall screams love, the nights are cool and require a little extra snuggles from those you love.

Fall also is the season for comfort food because the dishes warm you up from the inside out. This fall I have been making a lot of homemade soups, such as tomato soup, chicken noodle and turnip soup, to name a few. It is growing on the kids but what I like best about making a homemade soup is it requires such little prep on my behalf and I can allow it to simmer all day for a rich and deep flavour. I can use up those limb vegetables in my fridge and with a few herbs and secret ingredients it comes out creamy and rich.

Fall Favourite

Quick & Easy Creamy Butternut Squash Soup

The pumpkin patches are flooded with butternut squash right now and you can only bake it so many times before the family requests a change. Today I am happy to share with you a quick and easy soup using butternut squash. You can add a spin to this basic recipe and make it your own or enjoy it as it is.

You already know it is a real effort for me to follow a recipe from start to finish; my creative chef takes over and steps in.

Heat 1 tsp of Crisco^® Vegetable or Canola Oil in a large saucepan or stock pot, on medium heat. Add 1 or 2 chopped onions depending on the size of them and 4 cloves of minced garlic (add a pinch of red pepper flakes, if desired). Cook for 3-5 minutes, until tender and fragrant.

Once you have 8 cups or so of butternut squash peeled and cut into cubes add it to the pan for 2-3 minutes. Next up, add 8 cups of stock, I used chicken, pinch of salt and pepper (this is where I grated in fresh nutmeg) and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until squash is tender.

Since my immersion blender broke I ladled my soup into my blender to puree the soup. You can use a food processor if that is what you have. Once the soup is chuck free and pureed, return it to the heat. Stir in 3/4 cup of Carnation® 2% Evaporated Milk, I used the whole can.

Taste your soup and adjust salt and pepper, if necessary.

TIP: Adding freshly grated nutmeg and drizzling the finished product with real maple syrup adds a sweet real Canadian flavour. The kids will love it!

Why use Carnation Evaporated Milk?

Great question, I was asking the same one a year ago when I was introduced to Carnation Evaporated Milk. Carnation Evaporated Milk has been in the cupboards of our grandmas for years, helping them stay true to their Canadian roots when baking delicious recipes like pumpkin pie and fudge from scratch.

However, over the years Carnation Evaporated Milk has been used for cooking your every-day dinner dishes. I always use it when making my homemade mac and cheese. Since it has less water than milk, it always adds a rich and creamy texture to my comfort food dishes. The best part is when I am out of cream, I can grab a can from my cupboard to add to my morning coffee, Carnation Evaporated Milk is easy, and simple to use everyday. 

It is available in Carnation Regular, 2% or Fat Free Evaporated Milk so however you take your milk, you will still receive the same rich and creamy flavour.

Visit the Carnation website to find everyday dinner ideas and to watch step-by-step recipe videos for delicious inspiration.

 In four simple steps you can whip up this quick and easy Creamy Butternut Squash soup for dinner -> 

Creamy Butternut Squash Recipe

 Thank you for reading In R Dream!

Although this post has been generously sponsored by Smucker Foods of Canada Corp. and they sent me free product samples, the opinions and language are all my own, and in no way do they reflect Smucker Foods of Canada Corp.