This series: I've made a lot of soup in the past few years. I've come to know what my family will eat and what they won't. Why don't you put my experience to work for you?! Hope you find something tasty! (I think you will!)
10 Days of Family Friendly Soups :: Day 5
I have tried probably about half a dozen or more butternet squash soups. I don't make the other ones anymore. This is the best squash soup recipe I have found. And I've sort of been writing about it ever since I started blogging over two years ago... (Man, I either need some new material or just embrace the fact that good food is worth revisiting!)
1 large onion, peeled and diced
1 Granny Smith apple, peeled and diced
3 carrots, peeled, trimmed, and thinly sliced
2 T. unsalted butter
24 oz. fresh butternut squash, cubed
3 c. vegetable broth
2 T. sugar
1 t. ground ginger
3/4 t. salt
1/2 t. ground cinnamon
1/8 t. cayenne
1/2 c. heavy cream - or - half and half - or - whole milk (whatever you have!)
Instructions
In a pot, melt butter over medium heat. Add chopped onion, apple, and carrots. Cook until soft, approximately 8-10 minutes, stirring regularly.
Stir in squash, broth, sugar, ginger, salt, cinnamon, and cayenne.
Bring to a boil over high heat.
Reduce to medium-low and simmer for 15 minutes, or until squash is very tender.
Puree entire soup. (I prefer a hand-held immersion blender
to a traditional counter-top blender)
Once blended, stir in cream and reheat.
Notes
I typically use a little less cayenne than called for, just so it's not too spicy for my kiddos.
I serve this soup with large twice-baked croutons. (the sea salt and pepper variety are my favorite because they add the perfect savory kick to this sweet soup.)
My children don't agree, but I also think that crumbled feta in this soup tastes amazing! I was encouraged by a friend to try it even though I couldn't imagine the two tastes together. She was right - It really is good :) (Hi, Nicole!)
This is a great soup for babies that have started on baby food! (really family friendly!)
We all really like this soup and eat it so frequently over the winter, that when I make it, I make four batches - two in each of two pots. For our family of 7, I can get three meals out of this.
This soup freezes well. Just thaw, reheat, and eat!
Eating with diabetes?? Carbohydrate info: 1 cup = 20 carbs.
2 T. unsalted butter
24 oz. fresh butternut squash, cubed
3 c. vegetable broth
2 T. sugar
1 t. ground ginger
3/4 t. salt
1/2 t. ground cinnamon
1/8 t. cayenne
1/2 c. heavy cream - or - half and half - or - whole milk (whatever you have!)
Instructions
In a pot, melt butter over medium heat. Add chopped onion, apple, and carrots. Cook until soft, approximately 8-10 minutes, stirring regularly.
Stir in squash, broth, sugar, ginger, salt, cinnamon, and cayenne.
Bring to a boil over high heat.
Reduce to medium-low and simmer for 15 minutes, or until squash is very tender.
Puree entire soup. (I prefer a hand-held immersion blender
to a traditional counter-top blender)Once blended, stir in cream and reheat.
Notes
I typically use a little less cayenne than called for, just so it's not too spicy for my kiddos.
I serve this soup with large twice-baked croutons. (the sea salt and pepper variety are my favorite because they add the perfect savory kick to this sweet soup.)
My children don't agree, but I also think that crumbled feta in this soup tastes amazing! I was encouraged by a friend to try it even though I couldn't imagine the two tastes together. She was right - It really is good :) (Hi, Nicole!)
This is a great soup for babies that have started on baby food! (really family friendly!)
We all really like this soup and eat it so frequently over the winter, that when I make it, I make four batches - two in each of two pots. For our family of 7, I can get three meals out of this.
Eating with diabetes?? Carbohydrate info: 1 cup = 20 carbs.
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* Note: when the 10 Days Series is over, all soup recipes will be available on
The Soup Savvy Page at the top. So please feel free to Pin them now, or come back and visit the soup page another time! You won't miss out on anything!
i am a firm believer that cheese makes everything better! glad i could contribute to this tasty dish. i too now make this at least twice a year. even tried it with frozen, pureed squash (99 cents a package and a little less prep ) and still tasted delicious. sometimes you just gotta have your squash ;)
ReplyDeletePinned!! Looks delicious!
ReplyDeleteYum!
ReplyDeleteTotally unfair, that 5th picture down is making my mouth water. The soup looks delicious and your picture are fantastic.
ReplyDeleteWow! If you are reading this and even thinking about trying this soup, do it! This will be going into the regular monthly meal rotation around here. Every bowl was cleaned, including my gags-at-everything-picky 6 year old boy's. Husband and I had doubles - thank you so much for sharing this 😃.
ReplyDeleteKeely! I'm hiring you as my full time food critic :) :) :) Thanks for checking out my soups and coming back to let me know what you thought! I'm so happy that your family enjoyed them!
DeleteI can totally relate to the happy feelings when husband and kids like the dinner you serve! Isn't it the best feeling when you make something and your picky-eater likes it?!? Or everyone at the table gobbles it down?!? I don't have a lot of confidence in my cooking abilities in general, so when my whole family likes a meal I make I take an inordinate (bordering on sinful?!?) amount of pride in it!