Instructions
Things You'll Need:
1 can chicken broth
1 1/2 cups cooked, mashed butternut squash (OR 12 oz. frozen butternut squash)
2 cloves garlic, minced
1 large carrot, grated
1 small zucchini, grated
1 small onion, chopped small
2 tsp. butter
2 tsp. sugar
1/4 cup chopped flat leaf (not curly leaf!)parsley
1 cup milk
black pepper
salt
1 tsp. Accent (MSG) optional
dash cayenne pepper
1/4 tsp. nutmeg
1.Combine the butternut squash, chicken broth, and garlic in a medium size saucepan on the stove. Add the grated zucchini and carrots. Turn heat on low to gently begin heating it. Stir occasionally.
2.While the butternut squash mixture is heating, get out a small frying pan to sauté the onions. Melt the butter in the pan, then turn heat to medium, and add the onions and garlic. Sauté, by stirring as they cook. Continue cooking until brown, but not burned. This should smell wonderful. You've brought out the sweetness by caramelizing the onions.
3.Add the onion and sugar to the butternut squash soup in the pot. Cover, and set a kitchen timer to gently simmer this mixture on medium heat for 15 minutes.
4.After your golden, yummy soup has simmered, take it off the heat, and add the milk. Stir. Add the finely chopped flat leaf parsley. Add the spices. Stir. Gently bring back to temperature, making sure to gently heat it without boiling it for a few minutes
