Butternut squash is a staple in New England, where it turns up in stuffings, pies, and soups, as well as side dishes. This soup is a natural in the autumn, and, in fact, makes a special first course for Thanksgiving dinner. In addition to the seasonings we’ve used to give it some zip, we’ve dressed it up with a little Sweetie Magic to bring out the natural sweetness of this delicious squash.
Categories: Soups
Beef Vegetable Soup
If you want to serve your soup the way we do in Louisiana, place a heaping tablespoon of cooked rice in the bowl first.
Bacon Lettuce and Tomato Soup
Corn and Andouille Soup – Salt-Free Sugar-Free Magic Seasoning Blends™
Shrimp or Crawfish Étouffée (Stew)
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
Corn Chowder
This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.
Black Bean Soup
Elixir of Portobello
The syrup is essential to reach the emotional highs that this soup creates, and the combination of other ingredients and seasonings brings out the special flavor of the portobello mushrooms.
Butternut Squash Soup
This fragrant, pretty soup would make a wonderful meal served with plenty of dark bread–just the thing to warm you up on a cold day.
