Butternut Squash Soup

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!!!