I was making good use of naptime on Sunday and while the gluten free brownies were baking I started prepping for my first ever attempt on Butternut Squash Soup! I think its the idea of knowing how darn hard those things are to cut up but I bought the squash a week ago and had yet to cut them open. And this isn’t the first time I ran into “needing” to use them up! I got a recipe for some delicious soup from my brother in law and made a few tweaks to create a delicious, healthy, butternut squash soup!
WHAT YOU NEED:
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 4 gloves of garlic
- 1 butternut squash, cleaned, skinned, and sliced
- 1/2 Granny Smith Apple, skin removed, chopped
- 25-30 oz low sodium chicken or vegetable stock
- 1 tsp olive oil
- Pumpkin or sunflower seeds (optional)
WHAT YOU NEED TO DO:
- Sautee onion, carrots and garlic in olive oil, until soft.
- Add butternut squash and apples
- Add chicken/vegetable stock until just covered and bring to a boil. Then simmer until soft.
- Put all ingredients into a food processor or blender and blend until smooth. You may have to do this in two batches.
- Pour back into pan and season as desired***
- Serve topped with pumpkin or sunflower seeds for a little added crunch!
***I’ll be honest – I didn’t add anything else!!! Some things to consider would be salt, pepper and ground nutmeg! You could also add heavy cream depending on the consistency you like – but I was trying to keep it low cal! Plus it was DELICIOUS just the way I made it so I saw no need in adding anything else!
This batch made about 10 cups – enough for two dinners and a few lunches!!! You could also freeze some into individual containers for a quick easy weeknight meal! I think its safe to say it was also toddler approved!!!
Day 4 and we finally finished it all up! I’ll be making this one again soon for sure – likely Thanksgiving Day!
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