This soup is so goog and almost complete! Just add a little milk or cream and some yummy toppings. Perfect for winter and nice to have on your shelf at the ready!
Yields 12 pints
2 Butternut squash, cubed into 1 inch chunks
1 Large onion
2 Celery stalks, chopped
2 Carrots, chopped
2 Cloves garlic, minced
2 Apples, peeled and chopped
Blanch squash in boiling water for 2 minutes,
Drain.
Mix all ingredients in bowl and fill jars to 1 inch headspace.
To each jar add:
1/2 Tsp chicken bullion
Apinch of white pepper
A pinch of ground ginger.
Fill jars to 1 inch headspace with boiling water, de-bubble, wipe rims, cap and put into simmering pressure canner.
Process jars 60 minutes.
Check out my butternut squash soup vid: https://youtu.be/CiMnsH1JPyM
Enjoy!
~J~
