Over medium heat, melt better and sauté onions until they are light brown. In crock pot: combine cooked onions and butter, butternut squash, pears, broth, salt, pepper, nutmeg and cinnamon. Cook on low for 6 to 7 hours or on high for 3 to 4.
Use an immersion blender to puree the soup until it’s a smooth, uniform texture.
Stir almond milk or yogurt into the soup, allowing a little time for it to warm in the crockpot.
Recipe Yields: 8 Servings
Store soup in the fridge for up to 5 days. Soup can also be stored in the freezer for up to three months.
Butternut squash is an excellent source of calcium, iron, and vitamins B and C.
Stage 1 + 2
1 Butternut squash
1/2 cup water
Cut one butternut squash in half, lengthwise. Scoop out seeds. Place halves face down on a 9×13 baking pan in ½ cup water. Bake at 400° F for 40 min. Scoop out squash meat and place in bowl. Mix with immersion blender, add breast milk or water to thin the puree to desired consistency.
1/4 cup squash puree
3 egg yolks
Using the immersion blender, whip the squash puree into egg yolks. Pour mixture into skillet. Cook on med-high stirring constantly until cooked. Let cool, then serve.
1 Acorn or butternut squash
1/2 cup Water
Cut squash in half, lengthwise. Scoop out seeds. Place halves facedown in 9×13 baking pan with ½ in water. Bake at 400 degree F for 40 min. Scoop out squash meat and place in mixing bowl. Puree with immersion blender, adding water until thinned.