As a member of the Stonyfield Clean Plate Club, I have the opportunity to sample their delicious products and create recipes for my readers. This recipe was inspired by product provided. Either way, I’m a huge fan of Stonyfield products and have purchased them for years.
There are many delicious garden vegetables I enjoy in the fall but one of my favorites is the butternut squash. The butternut squash is a winter squash whose taste slightly resembles pumpkin. The butternut squash is a little bit less sweet than a pumpkin but just as delicious. The butternut squash also stores wonderfully in a root cellar or a colder area of your home. Historically, winter squashes provided valuable nutrition throughout the colder months after the garden had stopped producing.
Butternut Squash Recipe
- 2 tablespoons butter
- 1 onion, chopped finely
- 4 cups of peeled organic butternut squash
- 3 large ripe pears, peeled, cored and chopped
- 4 cups of chicken stock
- 1 16oz container of Stonyfield Organic Greek 0% fat plain yogurt
- salt & pepper to taste
- Melt the butter in a pot on medium heat. Add the onion and cook until soft.
- Stir in the squash, pears and chicken stock. Cover, bring to a boil & cook until soft.
- Puree the soup in a blender in batches. Return it to the pan if it needs to be reheated.
- Pour into bowls and add a dollop of Stonyfield Organic Greek 0% fat plain yogurt to each bowl.
Butternut squash and pear is a wonderful combination of flavors. We have a pear tree in our yard and although the pears are much smaller than the ones you find in the grocery store (and not as pretty), they are still just as delicious.