I found this recipe on All Recipes.com <—- one of my most favourite recipe sites! and I altered it a bit, based on my own tastes and the reviews. That’s one of the greatest things about getting recipes off the internet – reading the reviews!
The soup was amazing on it’s own but adding a dollop of sour cream on top or incorporating it right into the soup makes it sooooooooo much better
- one whole butternut squash
- ~ 4 cups of chicken broth (I highly recommend buying some of my Epicure bouillon base off me and using that instead)
- 2 tbsp butter or coconut oil
- 2 tbsp olive oil
- 1 cup of onion chopped finely
- 1 medium potato or sweet potato
- fresh or dried basil and thyme.
- 1 clove minced garlic
- salt and pepper to taste
- low fat sour cream or greek yogurt
- Pre-heat oven to 400F
- Slice butternut squash length wise and place on a baking sheet insides up.
- spread butter on top and add garlic to each side.
- Bake squash for 60mins or until it’s cooked through. (you can peel and cube it before but I prefer this way because getting the skin off is sooooo much easier)
- Once the squash is done set aside to cool.
- The potato is not necessary but I like adding it for thickness. I usually just nuke it – make sure you peel it first and poke wholes in it 😉
- In a medium saucepan pour olive oil in and sauté onion until golden.
- Add spices, and cooked, cubed potato – stir on low heat.
- Peel and cube cooled squash – put in a large pot.
- Mash the squash and stir over medium heat.
- Add the onion mixture and slowly add the broth until soup reaches desirer consistency.
- Remove from heat and serve with a spoonful of delicious sour cream. OR stir in a cup of sour cream to the entire pot of soup. SERVE
- Add salt and pepper to taste ENJOY!
1. what’s your favourite kind of soup??
I love thick soups like cream of broccoli, butternut and potato but my most favourite soup of ALL time is tomato! I love the campbells one and I always make it with milk not water. It’s not the healthiest of choices but that with some crumbled RITZ crackers can’t be beat in my books!
2. do you cube squash before baking or do you cook it first??