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.
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.