Anonymous wrote:I just by the box from whole foods. Dollop of crime fraiche and it's like I'm at the Inn again

What box?

Roast two small butternut squash with two pears and quarters vidalia onion. Toss a bunch of thyme on it while roasting. Once soft, put in a sauce pan with about 4 cups of chicken broth. Use your blender to purée all of it, then add about a cup of cream. Top with whatever you like I normally use sour cream. Delish and super easy. I make it about once a month and everyone asks for it. I have subbed the pear out for apples and the result is just as good.

I just by the box from whole foods. Dollop of crime fraiche and it's like I'm at the Inn again

The recipe from all recipes seriously calls for two packages of
cream cheese? I am an obese cheese eater and that grosses even me out. Yuck.

This is sweet potato (but you could definitely sub butternut squash) and it was AMAZING!!!

http://cookingstoned.tv/recipe/curry-and-maple-sweet-potato-soup-vegan/

I make the one from the Greens cookbook with calvados and an apple compote. It's delicious but no cream so not sure that will work for fattening up kids.

I've made Ina Garten's before- I just use less apple than she recommends because I think it's too sweet with the recommended amount. It's very delicious- but I just read that recipe with the cream cheese in it, and that sounds really good......

Saute an onion in oil or butter. Add garlic & ginger & saute more. Add squash and broth (chicken or veg or water + salt) & a pinch of thyme. Simmer for about 15 minutes. Serve it with cream or sour cream or cream cheese or goat cheese.

This is mine:

Sauté half an onion with some garlic and a few diced carrots until all are soft. Add cubed squash and either broccoli or cauliflower, a few cubes potatoes along with enough stock to cover everything. Bring to a boil and cook low until veggies are soft - about 20 min. I also add some Old Bay seasoning. Turn off heat and either blend or use immersion blender to make smooth. Then you can add a can of lowfat coconut milk, or omit. Totally yummy and makes tons.

I use veg stock instead of chicken. http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html

I think spinach or kale would make the color off-putting to a kid (and perhaps others), but if you think about foods in the same color range, there's all sorts you could add to a butternut squash soup! We like red lentils, chickpeas, white beans, cooked quinoa, carrots (just a few unless you really like cooked carrots), pretty much any root vegetable, even apples. You can also use other kinds of squash, like kabocha or Hubbard. I love squash soup with miso, and coconut milk is a VERY tasty sub for cream in many soup recipes.

This recipe is always delicious:
http://www.dinneralovestory.com/i-don%E2%80%99t-know-yet/#more-5132

Anonymous wrote:Both of the top ones on allrecipes are AMAZING!! I just made them last week. I haven't tried any other veggies in mine, but I would think spinach would change the color to puke? idk

http://allrecipes.com/recipe/butternut-squash-soup/

This is the exact one I make. It is freaken amazing. I pretty much want to lick the bowl.

Both of the top ones on allrecipes are AMAZING!! I just made them last week. I haven't tried any other veggies in mine, but I would think spinach would change the color to puke? idk

http://allrecipes.com/recipe/butternut-squash-soup/

Looking for a very simple recipe, creamy and fattening is ok since it's for my skinny kiddos. I'm also wondering if there's a good way to hide some other veggies in there maybe puréed spinach/kale?