furosemide tablets 20mg to buy 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.
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.
- 1 medium butternut squash
- 1 yellow onion
- 1 Granny Smith Apple
- 1 large carrot
- 4-5 cloves of garlic, diced
- 2 c vegetable broth
- 1 sprig of sage or thyme
- 1/4 c plain Greek yogurt (or half and half)
- 1/8 t cayenne powder or 1/2 t red pepper flakes for less heat
- salt and pepper to taste
- 1. Peel and cut up the butternut squash. Rough chop carrot, onion and garlic.
- 2. Add to crock pot with sprig of sage, 2 cups vegetable broth, cayenne and salt and pepper.
- 3. Cook on low for 3-4 hours, or until veggies can be smashed with a fork.
- 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. Add Greek yogurt and keep warm until ready to serve. Top with roasted seeds.