Disclosure: This butternut squash soup recipe post exploring #CookingWithGerber is in partnership with The Women Bloggers and Kendal King Group on behalf of our client.
Have you ever cooked with butternut squash? Chances are, if you’ve seen it in the supermarket, you might have been mystified. Cast aside in the “strange food,” or “food that is too much trouble” category, the noble butternut squash is often overlooked. It’s not easy to cook. It’s a tough gourd to crack, and it’s a bit of a pain to dissect.
However, your palette need not be deprived of the butternut squash’s explosion of flavors again. I discovered a secret shortcut. I’ve been #CookingwithGerber. The baby food? Yes! #CookingWithGerber has led me down a very fun path of experimenting with new recipes, and getting creative I found one that I even might serve at my next dinner party: butternut squash soup!
If you are skeptical about my approach, I understand. I know I was unsure at first. How could baby food be used in something adults would want to eat? Let me be the one to soothe your doubts. I used the Gerber Butternut Squash flavored baby food for my butternut squash soup recipe, and it turned out so well, I ended up going back to buy lots more at Walmart!
You see, I’d found a shortcut around that oh-so-tough problem of opening up, softening and cooking the butternut squash. Gerber has done that hard part for you—brilliant! So here’s what you need to do…
Butternut squash soup recipe
1 pat of butter
½ shallot, chopped
1 cup chicken stock
4 four-oz. packs of Gerber butternut squash
Heat up the pat of butter over medium-low heat in a soup pan. Add your chopped shallot. Cook until they are translucent (not carmelized). Add your chicken stock and the 4 packs of Gerber butternut squash baby food. Heat and stir. It’s ready! You can easily double the recipe for a larger portion
Crispy sage garnish
Recipe inspired by Kitchen Culinaire
You’ll need: Fresh sage, olive oil, favorite Italian seasonings.
Heat a tablespoon of olive oil in a pan. Cook the sage on one side for 5 seconds, pressing flat in the olive oil, then flip and heat for 5 seconds on the other side. Sage should be bright green when done. Season to taste.
15 thin baguette slices
Italian dressing seasoning packet
1 tablespoon olive oil
Using the same pan where you cooked the sage, add another tablespoon of olive oil, heating the pan over a medium flame. Toss in thin baguette slices and stir and turn over periodically with a wooden spoon. Add your favorite Italian seasonings and fresh sage pieces. I like to use the seasonings from an Italian dressing seasoning packet to add a savory burst of flavor. Once the baguette slices are crispy, you are done! These make great croutons for salads too.
Do you have #CookingWithGerber inspirations? Share them in the comments section!