missyinacage
Member
1 T Olive Oil
1 Onion, Diced
2 T Minced Garlic
1 med. Butternut Squash, peeled, seeded and cubed
5-10 Baby Carrots, Diced
2 C. Chicken Broth
1 t. Rubbed Sage
1 t. Garam Marsala
1/4 t. Cayenne
1/2 C. low fat Milk
Put all ingredients, except milk, into the slow cooker. Cook on low for 5-6 hours. Add Milk. Using an immersion blender blend soup into desired consistency.
This has a very mild flavor, which is great for a new pouch still in the liquid/puree phases of eating.
You can, of course, make this stove top or instant pot. As you all know by now, I LOVE my slow cooker.
You can roast the squash, onion and carrots first for an even sweeter flavor. That's really only worth the effort if you're making it on the stovetop.
I garnished Dave's with a swirl of light sour cream and a pinch of extra Garam Marsala. I garnished mine with greek yogurt, Siracha and pepitas for crunch.
1 Onion, Diced
2 T Minced Garlic
1 med. Butternut Squash, peeled, seeded and cubed
5-10 Baby Carrots, Diced
2 C. Chicken Broth
1 t. Rubbed Sage
1 t. Garam Marsala
1/4 t. Cayenne
1/2 C. low fat Milk
Put all ingredients, except milk, into the slow cooker. Cook on low for 5-6 hours. Add Milk. Using an immersion blender blend soup into desired consistency.
This has a very mild flavor, which is great for a new pouch still in the liquid/puree phases of eating.
You can, of course, make this stove top or instant pot. As you all know by now, I LOVE my slow cooker.
You can roast the squash, onion and carrots first for an even sweeter flavor. That's really only worth the effort if you're making it on the stovetop.
I garnished Dave's with a swirl of light sour cream and a pinch of extra Garam Marsala. I garnished mine with greek yogurt, Siracha and pepitas for crunch.
