Savory Butternut Squash Soup Recipe

Butternut squash recipes are really for any time of the year, but why not have some fun by celebrating National Homemade Soup Day on February 4th? 

I’m not really a squash fan, but when it comes to butternut squash – I’m in love!  As a vegetarian I enjoy eating butternut squash on a regular basis instead of potatoes to improve health and maintain blood sugar levels.  They also provide the benefits and good source of vitamins such as A, C, iron and riboflavin. 
Another thing that is a perk for using squash in your recipes is that it can be stored for long periods of time (up to 3-4 weeks).  Usually we just let ours sit on the counter or in a cool dry place. 
Winter squashes are best purchased in the early fall (acorn, spaghetti or butternut squash).  Look for the flesh to be a flat, not shiny in appearance without any cracks, soft spots or blemishes.  The smaller sizes have a sweeter taste so keep that in mind depending on the recipe. 
Great soups begin with great ingredients wouldn’t you agree? Try a new twist on regular boring soups. Add pears, apples or cinnamon and give your soup a healthy boost. Just a hint of sage or ginger can really bring out the best in any soup recipe.
 
Equipment Needed:
Health Master Elite Blender
Health Master Blender

Kitchen supplies: skillet, spoon, knife, measuring cup, microwave safe bowl, blender 

Cook time: 45 min
Ready in: 45 min
Yields: 4
 
Ingredients:

1 large red apple cubed

1 whole peeled - seeded- and cooked squash

1 tablespoon olive oil

1/2 small peeled onion (optional)

1 clove of garlic peeled (optional)

1/2 teaspoon of thyme

2 cups vegetable stock

1/4 teaspoon of cinnamon

sea salt and ground pepper (to taste)
 

Instructions:

Recipe calls for the use of a Health Master or other food cooking blenders/food processors. 

How to cook the squash:

We have tried just putting the ingredients in the blender, but it doesn't get done enough and the squash is still somewhat raw. This is what we suggest for this recipe that works for us. 

Step 1: Wash squash before you cut it. Peel, remove seeds and cube butternut squash. Rinse the squash again. (Please view the video on how to cut squash safely.) Place in large microwave safe bowl and cover. Cook on high for 15 minutes or until soft (mashable). 

Step 2: In the meantime, combine the apple, onion, garlic, and thyme with the olive oil in a saucepan cooking for about 3-5 minutes.

Step 3: Add vegetable stock, squash and sautéed mixture to the blender. Put on the lid. Turn on speed 8 for 8 minutes if you are using the Health Master Blender. If using another blender, pulse it until the desired texture is achieved, and then re-heat. Spoon into bowls and add apple or other garnish if desired. 

Enjoy! 

This is the health master blender that we use. It does a great job, especially with squash.
 
 
Pulverizes and liquefies whole fruits and vegetables while retaining the vitamins, minerals, antioxidants, and phyto-nutrients. Extra-large 70-ounce. BPA-Free pitcher with stainless steel blade. Blends both wet and dry foods.
 
  

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2 comments:

  1. I did a squash soup once,for my husband who enjoyed it so much but the cutting of the squash took so much of my energy. Maybe, I'll do it again using your recipe.

    ReplyDelete
  2. You are driving me crazy with all these squash recipes! I also make a squash focaccia and it is one of the nicest breads to eat. I have also bookmarked your pasta shells to make this week.UpdateLand

    ReplyDelete

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