Quinoa Stuffed Squash
Butternut Squash Soup Recipe and Figuring Out Picky Eaters
Butternut Squash Soup Makes 5-7 servings
Author: Diana Johnson
  • 3 TBS butter
  • 1 large yellow onion diced
  • 2 med white thin skinned potatoes diced, or other potatoes peeled
  • 1 butternut squash peeled, seeded and diced
  • cup ¼ orange juice I used seasonal clementines
  • 1 TBS orange zest used clementines as well
  • 3 cups vegetable stock
  • 1 tsp ½ kosher salt
  • tsp ¼ fresh ground pepper
  • tsp ¼ all spice
  • tsp ¼ fresh ground nutmeg
  • tsp ¼ ground ginger
  • cup ½ dried cranberries
  1. Melt the butter in a large pot on medium, then add the onion. Stir to coat the onion in the butter and let cook 3 minutes until it starts to soften. Add the diced potatoes and squash and stir again. Let cook another 5 minutes, stirring every minute or so.
  2. Add orange juice, zest and vegetable stock. Stir and cover the pot. Let simmer for 30 minutes.
  3. Use an immersion blender (make sure it’s submerged, this soup is like napalm!) to blend the vegetables into a nice thick and creamy soup. Once blended, add salt pepper and spices, tasting as you go.
  4. Ladle soup into individual mugs or bowls and sprinkle with dried cranberries (pomegranate seeds are fun too!).
  5. Approximate cost/serving: Squash is so affordable in the fall and early winter, and using cuties is cheaper as well because they’re in season. The whole recipe cost me around $5 to make. It easily fed 7 people with some bread on the side so just 71 cents a serving!
  6. Vegetarian/Gluten Free: Yes on both counts, although I’ve heard some store bought broths can contain wheat so you’re much safer (and cheaper) using homemade vegetable stock. Can be made a vegan recipe by using olive oil in place of butter.