Friday, April 25, 2008


In an effort to increase freezer space, I am trying to use up some frozen butternut squash packages that I had on hand for baby food.

I looked for a quick recipe using the Birds Eye website (the brand of frozen squash I have).

Here's what I found:

Butternut Squash Soup

Prep time: 1-2 mins
Cook time: 10 mins

1-12oz box Birds Eye® Frozen Select Cooked Winter Squash
1 cup chicken broth
1 Tbsp chopped chives
1 cup Parmesan croutons

Combine the squash with the broth and bring to a simmer. Cook for several minutes, until the squash thaws, about 10 minutes. Whisk until smooth. Serve sprinkled with chives and croutons.

Did you see that!? Because it is only 12 MINUTES total prep/cook time, we are attempting Butternut Squash Soup for dinner. It's on the stove as I am typing, and will be transported to the crock pot, being that it's only 3:45.

*Mkay, so it is now after dinner, and the soup was nice and thick and yummy. I doubled the recipe, added parsley for looks and nixed the croutons for poor mans garlic bread ( toast with butter and garlic salt). We got two thumbs up from the husband too! I DO suggest not having it as the main course, unless you eat like a bird. We are not delicate waifs, and will be needing some staying power. Not sure what that will be yet...

Anyways, enjoy your squashaliscious soup, and let me know if you have fun variations...



  1. I don't think I would ever buy squash for myself (maybe the baby) but I'm hoping to grow it in a garden some day. So hold on to that one and remind me later!

  2. I dont even like squash or buy it ever but I may just go out and get some and make some soup! Sounds good!

  3. What a great idea! I love butternut squash soup here and there. :)


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