1 Butternut Squash
Olive Oil (Oven method only)
1 Clove Garlic
1 t. Sage
1 t. Thyme
1 t. Cinnamon
1/2 t. Nutmeg
1 1/2 - 2 C Chicken Broth
1 Can (12 oz) Evaporated Low-Fat Milk (alternative: skim milk)
Oven or Crock-Pot (Depending on Method)
Oven Pan (Oven Method Only)
Spoon and/or ice cream scooper
Prep Option #1 (Oven Method)
Preheat oven to 400. Slice squash in half-lengthwise, remove seeds. Coat bottom of sheet pan with olive oil. Place herbs in 2 equal piles, with squash halves on top.
Bake 40-45 minutes or until tender. Stick a fork in the squash meat to know if tender.
Prep Option #2 (Crock-Pot Method)
Wash and slice squash in half, or fourths to fit in crock-pot. Put enough chicken broth in to cover bottom (~1 cup), then squashes with garlic and spices in squash center. Cook in crock-pot until tender, about 2-3 hours on high. Stick a fork in the squash meat to know if tender.
Let cool. Can cook squash hours or night before then have it ready to go for dinner time, or cook right before finishing soup.
Scoop out squash flesh. Blend squash, spices, garlic, and 1 1/2 cup chicken broth (use broth from crock pot). Reheat soup in pot on low, add evaporated milk. Add additional chicken broth to reach desired consistency. Add more spices if desired.
* Can use half of squash for soup and half for side dish if you don't want all soup. Bake half right-side up, sprinkled with spices, till toasty-brown.
It's all about the squash. A flavorful squash in season will be so ripe with flavor you won't need much in the way of spices. Experiment with your spices/garlic. Start lighter and add more later in the process if you have a flavorful squash.
When the garlic cooks in with the squash it becomes much stronger. Add two if you like a strong garlic flavor, otherwise stick to one (or less).
Servings: 3-4 bowls
Prep and Cooking Time: 1-3 hours for prep depending on method (can do night before); 15 minutes for finish.