I read quite a few before deciding to sort of take a little bit from each one in order to come up with my own.
My husband cleaned his bowl. I cleaned my bowl. Our son (16 months) cleaned his bowl plus another half!
I will note what I'll likely change for next time below the recipe/pictures.
2 large butternut squash
2 T butter
Oil (we used veg oil)
2 Granny Smith apples (peeled and cored)
1 pint Half & Half
2 1/2 cups chicken stock/broth
We chose organic because we only give baby J organic stuff. You can use whatever, but we figured this might make it a smidge even healthier for us to keep it to more natural products.
First- you'll need to roast the squash. There are NUMEROUS opinions on this, so we just went with cutting them in half, placing them on a baking sheet cut side up, and then brushing the tops with oil and sprinkling on salt/pepper. We did almost an hour in the oven on 350. The flesh scraped out pretty easily.
|We love our Ninja!|
Once it's all completely blended, put the pot on a burner on medium heat. Use a separate small pan to brown your butter (best I can tell that means melt it and simmer for a second). Pour that into the soup and mix thoroughly. Add salt and pepper to taste. (*My husband added way more salt and pepper and some other seasonings to his once it was done.)
Cook through for a few minutes. We served with bacon crumbles on top, but I'm really interested in trying feta or something next time as a garnish. I also read that creme fraiche is a yummy finishing touch. Up to you!
Tada! The finished product! It was quite yummy and there was a TOOOOON of soup! We'll have this for a few meals to come! We're going to have some organic French bread with it next time.
*We used a peeled carrot in there and I could tell and didn't care for it. The bacon crumbles were good, but I felt they took away from the soup rather than adding to it. That's why I think a cheese type garnish would be better.
Please let me know what you think if you try it! I'd love to hear back!