Uploaded February 2016 | Updated September 2026, 2 weeks ago
Butternut Squash Soup
Ingredients:
1/4 cup chopped onions
1 tbs. butter
3 cups butternut squash, peeled and cubed
1 medium potato, peeled and cubed
1 1/2 cups water
1 1/2 tsp. chicken bouillon granules
1/4 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup evaporated milk
(Serves two)
Directions:
In a 10" cast iron camp oven, saute onion in butter until tender.
Add squash and potato, cook 2-3 minutes.
Add water, bouillon, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes, until vegetables are tender.
Cool slightly. Process in a blender, or leave mixture in oven and use a potato masher to mash mixture until smooth.
Stir in the milk and heat through. Add milk and water if thinner consistency is desired.
Enjoy!!!
Butternut Squash Soup
Ingredients:
1/4 cup chopped onions
1 tbs. butter
3 cups butternut squash, peeled and cubed
1 medium potato, peeled and cubed
1 1/2 cups water
1 1/2 tsp. chicken bouillon granules
1/4 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 cup evaporated milk
(Serves two)
Directions:
In a 10" cast iron camp oven, saute onion in butter until tender.
Add squash and potato, cook 2-3 minutes.
Add water, bouillon, salt and pepper. Bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes, until vegetables are tender.
Cool slightly. Process in a blender, or leave mixture in oven and use a potato masher to mash mixture until smooth.
Stir in the milk and heat through. Add milk and water if thinner consistency is desired.
Enjoy!!!
