When you’ve got Earthbound Farm Frozen Organic Butternut Squash in your freezer, you can use it in tasty recipes for any time of day.
Earthbound’s Frozen Organic Butternut Squash is cut and recipe ready for just about any dish, savory or sweet. Our partner Ashley from Edible Perspective took it in two directions for two different times of day:
- A delightful Butternut Squash Apple Smoothie to start your morning (or restart your afternoon)
- A velvety Butternut Squash Apple Soup that’s perfect for lunch or as a dinner starter
Both happen to be gluten free and vegan — and delicious! (But you knew that already, right?)
Butternut Apple Smoothie
Prep time: 10 mins | Serves 2
Ashley says that she never thought to use frozen butternut in a smoothie before, but “it’s now my favorite new ingredient. It chills the smoothie perfectly and creates an extra-thick, filling drink.” We love it, too!
2 cups Earthbound Farm Frozen Organic Butternut Squash
2 medium Earthbound Farm Organic Apples, cored and chopped
(depending on your blender, you can peel them for a smoother texture)
1 medium banana
2/3 cup light canned coconut milk,
or up to 1 cup if you like a thinner consistency
2 tablespoons your favorite nut butter, such as peanut, almond, cashew or sunflower
1 teaspoon ground cinnamon, or more to taste
1/2 teaspoon ground ginger, or more to taste
Place all ingredients in a blender and blend until smooth, stopping a few times to scrape down the sides as needed. Serve immediately.
You’ll find Ashley’s Butternut Apple Soup recipe (and more) here on Edible Perspective. Bon appétit!
Butternut Squash Apple Soup
Yields ~6 cups pureed soup
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 1/2 teaspoons minced garlic
- 2-3 teaspoons chopped fresh thyme
- 20oz Earthbound Farm Frozen Organic butternut squash, about 4 1/2 cups
- 2 1/2 cups peeled and chopped apple, crisp and sweet preferred
- 1 cup chopped carrots
- 2 1/2 – 3 cups low/no sodium vegetable broth
- 2-3 teaspoons pure maple syrup
- pinch of cayenne pepper
- 1/2-1 teaspoon salt + pepper
- chopped marcona almonds
Place olive oil in a large, heavy-bottomed pot over medium. Once hot add the onion and a big pinch of salt and cook for 7-9 minutes until softened and starting to brown. Stir frequently. Add in the garlic, thyme, and a pinch of salt and pepper, then stir for about a minute. Add in the squash, apple, and carrots and cook for another 2 minutes, stirring frequently.
Add in 2 1/2 cups vegetable broth and bring to a boil. Reduce heat to simmer for 15-20 minutes, then puree the contents with an immersion blender or in small batches in your blender or food processor until fully smooth. Add more broth for a thinner consistency. Return soup to the pot and add 2 teaspoons of maple syrup and as much cayenne as you like for spice. Bring to a simmer for about 10 minutes, stirring occasionally. Taste and add more salt, pepper, and maple syrup if desired.
Serve in bowls and garnish with a sprinkle of thyme and chopped marcona almonds [or roasted and salted almonds]. Store leftover soup in a sealed jar for about 1 week in the fridge.
notes: Frozen, bagged butternut squash has been slightly blanched before bagging and freezing. If you’re using fresh butternut squash it is important to blanch the squash until cooked about 1/2 way, or more if desired. No need to freeze prior to using for this recipe. The amount of salt needed will vary depending on your taste and how much sodium is in the broth you’re using. You can also try using 1 teaspoon thyme along with 1 teaspoon of freshly chopped rosemary or sage for a slightly different flavor.