While I love summer and the sunshine, I enjoy fall because I can cook lots of hearty delicious meals. In the summer, I tend to use the BBQ and prepare salads. By the end of August, I cannot stand eating a salad! So when September comes and those fall harvest fruits and veggies appear in the farmer’s market, I am drooling just by seeing them and imagining them simmering in my kitchen.
One of my favorite meals in the fall is soup. It is easy to prepare, hearty and an affordable meal. I usually prepare soups ahead of time, freeze them and serve them with a meat loaf, or some delicious homemade bread.
Butternut squash is one of my favorite soups: It is so tasty and ready within 30 minutes. I prepare it on a regular basis. I usually add milk to it but milk makes it a bit too watery. For today’s butternut squash soup, I am using Carnation® Evaporated Milk. It has less water than regular milk, which makes the soup thicker, richer and most of all, tastier. Carnation Evaporated Milk has been a staple to help Canadians make creamier recipes for years, so I knew I could trust it to do the same for me!
The soup turned out so good that my teen, who is not fond of soups, asked for more. He even asked me to cook it again. So the following day I went and bought 3 more butternut squashes to cook more!
Now let me tell you how to prepare this easy recipe.
Creamy Butternut Squash Soup
I used a Butternut squash recipe that I found on the Carnation Evaporated Milk website. It has amazing recipes from appetizers, soups, breakfast, desserts and main dishes. All of them are easy to prepare. Make sure to visit Carnation Evaporated Milk website for great inspirational ideas and step-by-step videos.
- 1 tbsp of vegetable oil
- 2 onions chopped
- 4 cloves of garlic chopped.
- ¼ tsp of red pepper flakes: optional
- 8 cups of butternut squash: I used 3 medium butternut squash
- 8 cups of chicken stock
- salt and pepper
- ¾ cup of Carnation Milk Regular, 2% or Fat Free Evaporated milk. Since I make 2 batches, each time I used a different evaporated milk.
- In a large saucepan, heat oil and add onion, garlic and pepper flakes. Let is simmer until onions are tender. Make sure not to burn.
- Add squash diced and let it cook for 3 to 4 minutes. One of the easiest ways to peel a squash is to microwave it until it becomes tender. Make sure to make holes with a knife or a fork before microwaving it.
- Add stock, salt and pepper and bring to oil. Cover and let it simmer for 30 minutes or until squash is tender.
- Puree the soup in a blender
- Return to heat, stir in Carnation Evaporated Milk.
Well I told you the results above, my son loved it and asked for more. All the rest of the family members enjoyed every spoonful of it. It was rich, creamy, filling and so good. I liked how easy it was to add Carnation Evaporated Milk. It is simple to use: just open the jar and you are all set. I like that I can store it in my pantry when it is not open. And it’s not just for soups. Carnation Evaporated Milk has been helping Canadians bake delicious recipes like pumpkin pie and fudge for years!
Visit the Carnation Evaporated Milk Website to explore all their delicious recipes!
Check out this video for more information!
What is your favorite recipe using Carnation Evaporated Milk? Tell us in the comments!
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