Cooler weather brings on a hankering for SOUP! Week #3

This week use your allotted food storage amount to stock up on:

Canned Soups

Bouillon

Broth

and DO NOT forget a MANUAL can opener!

(You can’t eat your soup if you can’t open it! I bought one at the dollar store)

When I stock up on soups I buy equal amounts of “eating” soups and “cooking” soups.

Eating soups for us are things like: minestrone, chicken noodle, italian wedding, chowder, etc These are soups that you would crack the can open and eat right up!

Cooking soups are: cream of mushroom, tomato, cream of celery, cream of chicken, etc. These are soups that you would add to a recipe to make a full meal. (Or could be eaten alone)

Now our favorite fall soup doesn’t come in a can, box or bag. So we use veggies that we’ve frozen for food storage and broth from our stash to make this amazing tummy warming soup!!

Butternut Squash Apple Soup

1 large butternut squash (4-5 lbs) peeled, seeded and cut into 2in. chunks
4 apples (jonagold are best) peeled, cored and cut into 2in. chunks
24 oz. vegetable broth
1 tbsp. rosemary
1 stick (1/2 cup) butter
1 pint of half and half (Can use powdered milk mixed to half/half consistancy)
Salt and Pepper

Put squash, apples, rosemary and broth into stock pot over medium-high heat. Cover and simmer for 20-30 minutes. (Until squash is extremely tender)
Use hand blender puree squash mixture or move mixture to blender in batches.
Heat puree to simmering and add stick of butter. Once butter is melted slowly stir in half and half. Bring to a simmer. DO NOT BOIL!
Add salt and pepper to taste.

The soup is a favorite of ours! It’s excellent served with a nice baguette and salad or as an accompaniment to a larger meal.

ENJOY!