Butternut Squash Soup
This butternut squash soup is a fall favorite, served hot with crusty bread and made with nourishing ingredients for a comforting meal.
EQUIPMENT
1 Gallon Freezer Bag
Ingredients
Add to Gallon Freezer Bag:
- 1 small Butternut Squash Peeled and diced into 1/2 inch cubes. OR you can use 3 10-oz frozen bags
- 1 large Red Potatoes diced
- 1/4 cup Onion diced
- 1 1/2 tbsp Extra Virgin Olive Oil
- 2 tsp Vegetable Bouillon Base *Recommend Better Than Bouillon Vegetable Base
- 1 Bay Leaves
- 1/4 tsp Thyme
- 1/8 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Add Day of Cooking:
- 2 cups Water
- 1/2 cup Milk
- 1 cup Frozen Corn *optional
Instructions
To Freeze and Cook Later:
- Label your freezer bag with the name of the recipe, cooking instructions, and date.
- Add all ingredients to the freezer bag, EXCEPT water, corn, and milk.
- Carefully remove as much air as possible, seal, and freeze for up to three months.
Slow Cooker:
- Empty the frozen contents of the bag into a slow cooker.
- Add 2 cups Water
- Cover and cook on low for 4-6 hours or on high for 3-4 hours until the squash and potatoes are tender.
Pressure Cooker:
- Empty the frozen contents of the bag into a pressure cooker and add 2 cups Water.
- Turn the pressure to high and cook for 8 minutes, quick pressure release.
Additional Instructions:
- Remove 1 Bay Leaves.
- Use an immersion blender to puree the soup until it reaches your desired consistency (Or you can transfer the soup into a traditional blender, and puree until smooth, being very careful when working with the hot liquid).
- Add 1/2 cup Milk (*and 1 cup Frozen Corn optional).
- Stir and cook for 15 minutes in the slow cooker or 2-3 minutes in the instant pot on saute setting.
- Top with cheddar cheese, green onions, or croutons. Serve with toasted bread or a salad.
Nutrition
Calories: 294kcalCarbohydrates: 66gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 1005mgPotassium: 1687mgFiber: 9gSugar: 10gVitamin A: 26704IUVitamin C: 68mgCalcium: 194mgIron: 3mg
Notes
Printable Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.
Butternut Squash Soup Bag Label
