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Freezer Staples Recipes Weekenders

Quick and Creamy Butternut Squash Soup

Phil loves butternut squash soup and is sure to order it whenever it’s on the menu. I like it, but am not a big fan of the sweet/cinnamon version of this soup.  When he said he wanted to make it at home, I agreed if we could make a more savory version.  I sifted through several recipes and took a few pieces from each of them and hoped for the best.  I was surprised it turned out so well on our first shot at this Fall/Winter staple.  This recipe is very easy, aside from peeling and cutting up the squash.  We put everything in the crock pot, then went for a bike ride and worked in the yard. By time we came back, the veggies had softened and were ready to be pureed. Side note: this soup also makes a great baby food puree (minus the spice and Greek yogurt).  If you have an older infant that has already sampled each item previously to test for allergies, it is a perfect puree to freeze into ice cube trays. We made a lot of these types of combination purees when our son was a baby.  We wanted to expose him to all types and flavors and seasonings.  

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After pureeing the soup, I tested two different ways to make this soup creamy in separate bowls (I had two very opinionated taste testers to help me).  In the first bowl, I stirred in  goat cheese and my son and I liked it, but Phil did not.  He felt it overpowered the soup.  Then I used plain Greek yogurt and that was the winner.  Gave it a little creaminess without taking away the classic butternut flavor.  Something else I really like in this soup is the cayenne that gives it a little spice at the end.  The hint of sweetness from the apple is balanced by the spice that follows.  It was surprising that only 1/8 teaspoon of cayenne could flavor this entire dish.  I recently made this soup again and omitted the cayenne and just added a little more pepper because I added several spoonfuls of the soup to Noah’s homemade mac and cheese. He didn’t even detect the added veggies and it only made it creamier! I made this soup earlier this week since my dad has at least 25 butternut squash ready in the garden. I didn’t have apple, so I added an extra 2 carrots. I also did not have sage or plain Greek yogurt, so I used fresh thyme and 1/4 cup of half and half. It was just as good as when I made it last Fall! 

There aren’t many seeds in a butternut squash (around 2 handfuls once roasted), but I sifted through what we had so I could roast them.  I pulled off as much of the squash as I could, then rinsed them and laid them to dry on paper towels.  Then toss with a little olive oil and sea salt and bake at 300 for around 10 minutes.  I wish we had more of them, because they are delicious!  I warned my family not to eat them all before dinner because I wanted to top the soup with them.  

Quick and Creamy Butternut Squash Soup
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Ingredients
  1. 1 medium butternut squash
  2. 1 yellow onion
  3. 1 Granny Smith Apple
  4. 1 large carrot
  5. 4-5 cloves of garlic, diced
  6. 2 c vegetable broth
  7. 1 sprig of sage or thyme
  8. 1/4 c plain Greek yogurt (or half and half)
  9. 1/8 t cayenne powder or 1/2 t red pepper flakes for less heat
  10. salt and pepper to taste
Instructions
  1. 1. Peel and cut up the butternut squash. Rough chop carrot, onion and garlic.
  2. 2. Add to crock pot with sprig of sage, 2 cups vegetable broth, cayenne and salt and pepper.
  3. 3. Cook on low for 3-4 hours, or until veggies can be smashed with a fork.
  4. 4. Pull out sage and puree with hand immersion blender or blender. If transferring to a blender, be careful as the lid may pop off due to heat.
  5. 5. Add Greek yogurt and keep warm until ready to serve. Top with roasted seeds.
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