There was a large butternut squash sitting on my counter for a few weeks, taunting me. So, Sunday, as I prepared Sweet Potato Casserole for Thanksgiving Dinner, I decided to create a soup.
Because I made baby food when the kids were babies, pureeing it was something I’ve done before. All you need to do is cut a squash in half lengthwise, spoon out the seeds and strings, and place it in a baking dish, skin side down, filled about a 1/4 way with cold water. Bake your squash for about an hour at 350.
When finished baking, spoon the squash out of the peel and place it into a food processor or blender. Blend or process until pureed (a thick, soupy-like texture.) If you have never had butternut squash before, take a taste. You’ll be amazed at the natural sweetness.
In a large pot, combine the following:
- pureed butternut squash
- 1 14 oz can of butternut Squash (I used Farmer’s Market Organic)
- 2 large handfuls of baby carrots, diced into small pieces
- 15 oz can of chicken stock
- about a 1/2 Tablespoon flour
- 1 cup of half and half
- Nutmeg, Kosher Salt & Pepper to taste
Stir, boil for about 10 minutes and simmer until you serve.
I served it with Caeser Salad for an easy dinner. The Huz and I loved it; the kids enjoyed it. I’m saving leftovers (this recipe makes a lot) and making more Tuesday so that I can serve it at Thanksgiving Dinner.
