Soups & Stewscreativecanning5.0
Canning Butternut Squash Soup Base
Butternut squash soup base is a puree, heat and eat meal in a jar recipe that captures all the best parts about fall.
👥 10 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Wash the squash, onions, potatoes, celery, and carrots thoroughly. Peel the squash, carrots, and potatoes. Remove the seeds from the squash.
medium onions (chopped)3medium carrots (chopped)5
2
Cut the squash, celery, carrots, onions, and potatoes into cubes.
medium carrots (chopped)5medium onions (chopped)3
3
Place all the ingredients into a stock pot and then bring to a boil. Once boiling, lower the heat to a simmer and cook ⏱️ 5 minutes to ensure everything is heated through.
4
Use a slotted spoon to put the hot vegetable mixture into prepared jars, leaving an inch of headspace. Ladle hot water or broth from the pot over the vegetables, checking for the inch of headspace.
5
Remove air bubbles and wipe the jars to remove food particles.
6
Process in a pressure canner for ⏱️ 90 minutes (quarts) or ⏱️ 75 minutes (pints) at 10 lbs pressure. Adjust as needed for elevation, see notes.
7
Allow the canner to depressurize, then remove the lid. Remove the jars and allow them to cool for ⏱️ 24 hours before storing.
Nutrition Facts
calories
224 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
8 g
sugar Content
12 g
sodium Content
2599 mg
protein Content
5 g
carbohydrate Content
55 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.23 g
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