Baby Approved Vegetarian Butternut Squash Soup

Another tribute to fall! I made Butternut Squash soup for lunch today. Hapa Baby loved it so much I got a “Good!” and a nod. Then she began shoveling soup into her eager, happy toddler mouth. I tried to pull the soup away before she was completely done, but she began to scream.

And, everyone, that is probably the best praise I could have gotten. Ever. No one has ever screamed for my soup before!

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It took me less than ten minutes to prepare because I used frozen squash instead of the real one. (I’m bad, I know!)

So, I thought I would pass on my recipe:

1 bag of frozen butternut squash
1 medium onion
2 cups vegetable stock
2 tbsp butter
.5 cup Parmesan
.5 cup soy milk
Dash of curry powder
Dash of Paprika
Dash of Salt

Instructions

  1. Dice Onions
  2. Heat butter in a large pot
  3. Throw onions in butter
  4. Sauté until translucent
  5. Add frozen squash
  6. Cook until both onion and squash are softened
  7. Add vegetable broth
  8. Boil soup for 5 minutes
  9. Add Parmesan – melt
  10. Add soy milk & stir
  11. Add salt & curry powder to taste
  12. Wait till soup cools down
  13. Add to blender in manageable parts (1 cup per blending)
  14. Blend until smooth.
  15. Add parts back to pot and heat a little more.
  16. Pour into bowls and decorate with dashes of paprika

I served it with Challah, but you can serve it with anything! It’s great for a fall day. It warms you up immediately!

 

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