Butternut Squash Soup Base | Easy Pantry Meal
Canning butternut squash soup base is a fantastic way to preserve this seasonal vegetable for a cozy, home-cooked meal anytime. Since butternut squash can’t be canned as a puree, we’re canning it in soup form as chunky pieces. The beauty of this recipe is that everything is already cooked and sealed in the jar, so when you’re ready to serve, simply puree the soup, heat it up, and enjoy a comforting bowl of homemade soup in no time. This is the perfect pantry meal for busy days or chilly nights!
Ingredients:
– Butternut squash
– Carrots
– Onions
– Broth (Vegetable or Chicken)
– Aromatics & seasonings
Watch the full video for step-by-step instructions on how to safely can butternut squash soup base for your pantry!
3 lbs butternut squash, peeled and cubed
2 carrots
2 yellow onions, chopped
3 cloves garlic, minced
1 quart + 1 pint vegetable broth
1 tsp salt
1 tsp coarse ground pepper
1 tsp garam masala
1 tsp cumin
1 tsp coriander
Steps: Peel and cube the squash. Sauté onions in butter or oil until softened, then add garlic for the last two minutes. Add the broth, squash, and seasonings to the pot. Bring to a boil and simmer for five minutes. To can, fill hot pint jars with the mixture, leaving one inch of headspace. Process in a pressure canner for 60 minutes at 10 pounds of pressure (adjusting for your elevation).
Recipe for Indian Spiced Butternut Squash Soup:
INGREDIENTS
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2-pound butternut squash, peeled, seeded and cut into 1⁄2-inch chunks (4 cups)
2 medium carrots, peeled and cut into 1⁄2-inch chunks
Kosher salt
1 medium yellow onion, chopped
1 tablespoon finely grated fresh ginger
11⁄2 teaspoons ground cumin
1 teaspoon ground coriander
1⁄2 to 3⁄4 teaspoon cayenne pepper, divided
1⁄2 cup pumpkin seeds
1⁄2 cup plain whole-milk yogurt, plus more to serve
INSTRUCTIONS
In a large pot over medium-high, heat 2 tablespoons oil until barely smoking. Add the squash, carrots and 1 teaspoon salt, then cook, stirring occasionally, until the squash begins to brown, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until the onion has softened, 3 to 4 minutes.
Stir in the ginger, cumin, coriander, 1⁄4 teaspoon of cayenne and 1⁄2 teaspoon salt, then cook until fragrant, about 30 seconds. Pour in 5 cups water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 10 to 15 minutes. Remove from the heat and let cool, uncovered, for about 15 minutes.
Meanwhile, in a 10-inch skillet over medium, stir together the remaining 1 teaspoon oil, the remaining 1⁄4 to 1⁄2 teaspoon cayenne, the pumpkin seeds and 1⁄4 teaspoon salt. Cook, stirring frequently, until toasted and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.
Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the squash mixture and its cooking liquid, processing until mostly smooth, 15 to 30 seconds. Return the pureed soup to the pot. Whisk in the yogurt and heat over low, stirring
occasionally, just until warmed; do not allow the soup to simmer. (Alternatively, puree the soup directly in the pot with an immersion blender, then stir in the yogurt; the soup won’t need reheating.) Taste and season with salt. Ladle the soup into serving bowls and top with additional yogurt and spiced pumpkin seeds just before serving.
Enjoy!
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Canning Supplies
Water Bath Canning Pot with Rack and Lid – Starter Kits Set for Beginners – Stainless Steel Water Bath Canner Kit and Rack – Canner Rack, XL Ladle, Measuring Cups, Kitchen Funnel
https://amzn.to/42C30cW
NESCO NPC-9 Smart Electric Pressure Cooker and Canner, 9.5 Quart, Stainless Steel
https://amzn.to/4aOx7jd
T-fal Pressure Cooker Aluminum Pressure Canner, 22 Quart, 3 PSI Settings, Cookware, Pots and Pans, Large Capacity, Cooling Racks, Recipe Booket, Canning Vegetables, Meats, Poultry, Seafood, Silver
https://amzn.to/4hEnmGw
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