Hey folks! Even though I cook a LOT more than I used to, it's still not my favorite thing in the world. So, when I actually created my own soup without using a recipe at all the other night AND it actually turned out, I was excited enough I had to share it with you all! The only problem is...I didn't use exact measurements. :/ Normally when I cook, I'm very anal about using recipes with exact measurements, so I hope you guys aren't like me and not having exact measurements is a deal breaker. (Btw, I know soups aren't really hard to make, but you don't understand. This is literally the first thing I've ever made without a recipe! It's a big deal, even if it was easy!) Without further ado, here's what you need...
-2 large butternut squash, cubed
-roughly 1/4-1/2 C. milk
-2 T. butter (I used about 4 with the batch I made, but thought it was a little much.)
-parika, cinnamon, and pumpkin pie spice, adding it to your liking (I realize cinnamon is in pumpkin pie spice. I just really like cinnamon. Also, use the paprika sparingly. It's more to bring flavors out.)
-immersion blender/stick blender/whatever you want to call it
*Dump your cubed butternut into a large pot. Fill it with just enough water to cover the squash.
*Cook on medium high/high until butternut is nice and tender.
*For mine, I dumped out about 1/3-1/2 of the water. This part is kind of up to you as to how much you want to dump out based on how thick you would like your soup. Mine was really thick.
*Next, use your stick blender to puree the butternut. Careful! You don't want hot soup splashing on you!
*Once your butternut is a nice, smooth consistency, blend your milk in.
*When that is incorporated, mix your butter in. (It should melt quickly since your soup is still nice and hot! But, you can always melt the butter first and then pour it in, if you like.)
*Add your spices and you're done! If I had to guess, I probably used about 1-2 teaspoons of cinnamon, 1 teaspoon of pumpkin pie spice, and half a teaspoon, if that, of paprika. Don't be afraid to experiment with the spices! Really, I feel like this is just a good base recipe since it's so simple. Don't get me wrong, I think it's good by itself, but you can still totally play around with other ingredients.
Since I wasn't able to give exact measurements, feel free to comment below with any questions you have. (That's also my way of saying that I feel like I left something out. Ha ha) What's your favorite kind of soup?