Butternut (or any other Squash) Soup

We found this recipe at Wise Food Ways, but found it too bland initially so we added in our own little concoction of garlic and rosemary to give it a little more oomph! Other variations could include pumpkin, or any other squash you have on hand.


2 tablespoons olive oil
2-3 leeks, sliced into rounds
1 butternut squash (seeded, baked four about an hour, peeled and cut into chunks)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Chicken stock
1 cup yogurt, buttermilk, half-and-half, or whole milk (or 3/4 cup cream or crème fraiche)
Salt and pepper to taste
Optional: minced garlic and chopped fresh rosemary


Butternut Squash Muffins

We found this recipe here, but made just a couple substitutions and upped the amount of spices.

Muffins Ingredients:

1 cup whole wheat pastry flour
1/4 cup whole wheat flour
1/4 cup cornmeal
1/2 cup oats
1/4 cup sugar OR sucanat
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon allspice
1 cup buttermilk (or make your own with 1 cup whole milk with 1 tablespoon vinegar)
1/2 cup mashed, roasted butternut squash (or pumpkin puree, if you prefer)
2 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup yogurt

Topping Ingredients:

1/2 cup chopped pecans
1/3 cup oats
1/4 cup brown sugar OR sucanat
1/4 tsp cinnamon
1 tablespoon whole wheat flour
1/4 cup melted butter