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Butternut Squash Soup

This recipe was handed down to me from my “mother-in-love”. I’ve tweaked it a’s so healthy and served with warm fresh bread on a cold Fall evening = YUM!


One small butternut peeled & cut / minimum 3 cups(the smaller the butternut, the more flavorful)

2 Peeled and cut apples

One chopped onion

Tablespoon of olive oil

3 cups of chicken or vegetable stock

3 Tablespoons of flour

¼ teaspoon of curry powder

¼ cup of fresh orange juice

¼ cup of milk

¼ cup of fresh cream OR plain Greek yogurt

¼ teaspoon of nutmeg (or mixed spice if you prefer)

Salt and Pepper to taste


Place oil and chopped onion in pot on medium heat to saute.

Add the butternut, then the apples and mix together.

Remove pot from heat and add the flour & curry powder- make sure all the butternut mixture is covered with the flour. Add the chicken / vegetable stock, stir and return the pot to the heated stove plate. Allow the contents to simmer for 15+ minutes until the butternut is soft.

Add the orange juice, milk, cream / yogurt, nutmeg, salt and pepper. Stir in together and allow contents to simmer (with pot lid on) for at least 30 minutes.

Remove pot from heat, allow contents to cool and then blend together for a smooth consistency.

When ready to serve, heat soup and enjoy!

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