• 2 tbsp butter
• 1 whole medium sized onion, finely chopped
• 1 whole butternut squash, peeled, seeded and cubed
• 2 whole Danjou pears, peeled, cored and chopped
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/2 cup, unsweetened, plain almond milk or plain yogurt

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.

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.

Squash Puree

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.