Got this recipe in the mail today
Spice Apple and Butternut Squash Soup
1/4 c unsalted butter
2 large onions
2 large Granny Smith apples, peeled, cored and chopped
1 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cinnamon
4 butternut squashes, peeled, halved lengthwise, seeded adn cut into 1 inch cubes
3 qts chicken stock
salt and pepper to taste.
Simple prep (saute onions and apples until soft, add spices, then stock and squash and cook until tender -- then puree. Add more stock if desired. Says 6-8 servings, no indication what size servings.
Now, just with the amount of chicken stock, that would give you six 2 cup servings before you add the apples, onions (realize they will cook down) or squash -- larger than average for soup. Then for comparison's sake, I found this recipe
Roasted Butternut Squash and Shallot Soup
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for a simple supper.
Cooking Light NOVEMBER 2008
Yield: 6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)
4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)
1. Preheat oven to 375°.
2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Add to the equation that all butternut squash are not the same size and then wonder -- just how much soup would this recipe make if you cooked it as written (ignoring the fact that most of us would not use a full stick of butter to cook the onions and apples and might sub)? Curious to hear other's thoughts.