Savory Spinach & Butternut Squash Soup

Wednesday, July 31, 2013 @ 11:07 AM
posted by mrscaz

Ok, so it’s not exactly soup weather, at least not here at the Florida kids belts factory, but it’s soup weather somewhere, right? I mean my assistant just got back from Indiana and it actually got down to 52 degrees there (being a native Floridian, she’s amazed by this, it doesn’t get in the 50′s here until at least December, if then!).

The basis of this recipe came from her friend in Indiana, but Jen being the cook that she is, tweaks every recipe to make it her own, so here is her version (the original just didn’t have the spinach or croutons):

Savory Spinach & Butternut Squash Soup

One butternut squash, cubed
One onion
Baby Spinach
3 cloves of garlic, minced
chicken broth
Salt & pepper to taste
Croutons (store bought or homemade)

Cook onions in a little olive oil till translucent Add garlic Put squash and spinach in pot and just cover with broth Bring to a boil and let simmer for 20-25 minutes. Blend using a stick blender or food processor until smooth. Salt and pepper to taste. Serve hot and top with bought croutons.

You could also roast the squash seeds with a little salt while cooking the soup 350 in the oven on a baking sheet and top your soup with those instead of the croutons. It will add the crunch with out too many added calories.

For added depth of flavor, you could also roast the squash first, until tender, then add to the soup and puree. You could add a variety of squashes, you could add some peppers (like jalapeno or cayenne or Hungarian wax pepper). You could add some smokiness with cumin… So many ideas! So many variations! What would you add or do differently?

However you decided to prepare it, I just hope you enjoy it and maybe share what you’d do differently!

Blessings,

Common Cents Mama - Kids Belts - Toddler Belts inventor

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