Small Batch Butternut Squash Soup | Pressure Canning Canuary

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Peel and cube the butternut squash into 1-inch cubes.

Chop the onions and set aside.

In a skillet, heat 1 tablespoon of butter over medium-high heat.

Add the chopped onions and sauté for 7-8 minutes until translucent.

Add minced garlic and sauté for an additional 2 minutes.

Season with about 1 teaspoon of salt and a few shakes of coarse ground pepper.

De-glaze the skillet with some vegetable broth, scraping up the browned bits from the bottom.

Combine the sautéed mixture with the cubed butternut squash and the remaining vegetable broth.

Bring the mixture to a boil and boil for 5 minutes.

Process the soup in pint jars for canning, sealing them for 60 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary