Thanksgiving Butternut Squash Soup

Do you want a recipe for Butternut Squash Soup that is sure to turn into a Thanksgiving Day tradition?

Years ago when we were stationed overseas, my husband had to go to the commissary for me to pick a few things up for the baby. He came home with the few things for the baby, but he also had a huge box of butternut squash. It seems the commissary had gotten an over-shipment, and they were selling these for a penny a piece. I learned lots of ways to fix Butternut squash from that episode.

To this day; our baby who is now a grown man, loves his mother's Butternut Squash Soup. I fix it for him every year for Thanksgiving. Actually, more often if he wants it.

Mama's Thanksgiving Day Butternut Squash Soup

2 pounds butternut squash

1 teaspoon cardamon seeds

¼ teaspoon cinnamon

¼ teaspoon allspice

1 tablespoon maple syrup

2 teaspoons butter or margarine

With a large knife, cut the squash in half. Scrape out the insides and discard the seeds. (at a later time I usually clean these good, and roast them. They taste the same as pumkin seeds, and are very nutritious.) Cut butternut squash into chunks. Cover with water and boil until chunks are just tender. This usually takes about 20 minutes.

When the chunks are cool enough to handle, peel the skin off the chunks of butternut squash. Discard the skin and put chunks into a blender or food processor. Add spices maple syrup and butter. Process until smooth. This should be served hot.

This Butternut Squash Soup goes perfect with with turkey at Thanksgiving