"He causeth the grass to grow for food, and herb for the service of man: that he may bring forth food out of the earth; And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengtheneth a man's heart." ~Psalm 104: 14-15

Saturday

Simple Butternut Soup Recipe




Chop the following into large chunks and put in crock-pot:

  • 1 Squash (butternut or acorn)
  • 4 small Turnips
  • 1 large Onion
Add:
  • Raw Milk 1- 1.5 cups (or wait and add in blender step)
and herbs to taste:
  • Coriander
  • Tarragon
  • Parsley
  • Ground Black Pepper
  • Sea Salt

*

Cover with water and cook for about 8 hours. (Try 1-2 hours on high, then turn down to low till just before supper time!)

Then remove the squash skin (which should be completely separated from the now mushy squash), pour into blender, add 1/4-3/4 cup cream and salt to taste; blend till texture is smooth and creamy. And that's it!




 Serve up with fresh hot bread and plenty of butter!




Do you like your soup creamy or lumpy?




See the Blog Hop Simple Meals Friday at Nourishing Simplicity for more simple and crock-pot meal ideas and recipes! This post is shared: on Wildcrafting Wednesday's Harvest Edition, Sunday Night Soup (Launch Week) @ Red & Honey, Flash Back Friday, Tuesday with a Twist,  And in the 35 Cheap & Healthy Recipes for Families round-up. The Art of Home-Making MondaySep. 2016 ... 

Updated and expanded recipe from my original post in 2011.

2 comments:

  1. We like ours creamy! We grow a lot of butternut squash and will have to try your recipe :)

    ReplyDelete
    Replies
    1. That sounds lovely! I've missed this soup, and am thinking of trying the same recipe but with pumpkin instead of squash, and beets instead of turnips....we'll see how it turns out!
      Hope you enjoy! :]

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