Butternut Squash Soup

My sister told me about this recipe earlier in the fall when she made it. Her little guy devours it (well, he devours mostly anything) so she considers it a keeper. She made it for us during the few days that she and I, and her little man, were hanging out at my parent's house waiting for the rest of the family to arrive. With the evaporated milk, it's quite rich. It's not for the faint hearted. All of the girls, and Little H, loved it, but my dad said he would have preferred it served in a smaller portion as an accompaniment to a meal, rather than a large bowl as the meal itself. If you are looking for something less rich, I would suggest replaced the evaporated milk with regular milk or cream.

Butternut Squash Soup - from my lovely sister (who doesn't have a blog but really should)
EVOO
1 onion, chopped
2 cloves of garlic, minced
8 cups butternut squash, chopped and peeled
1 sweet potato, peeled and chopped
2 or 3 apples, peeled and chopped
1 carton of vegetable or chicken broth
1/2 tsp dried rosemary
1/2 tsp thyme
1 cup evaporated milk (or make your own)
Some skim milk (if needed)

Heat EVOO. Fry onions and garlic until soft. Add remaining ingredients except for milk. Add water until squash is just covered if necessary.

Bring to a boil and simmer until squash is very tender.

Puree, adding skim milk to thin veggies, if necessary. Do NOT comb your hair before doing so. Trust me, this is a crucial step. Sorry, Mom, I just had to. :)

Add evaporated milk and heat and serve.

Little H and Aunt LiLi gives this soup two thumbs up!