I don’t know about you but I think this was the first time I’ve ever had butternut squash soup. I’ve always thought it to be bland… and just bland. But this was actually pretty good!! (After I modified it).
I have been trying to find different things to feed my bird that he will actually eat because all he eats is fruit and nuts (along with his cold pressed pellets) and he needs more vegetables… And so do I.
So here is the recipe that I had tweaked to be edible for me and birdie. The key is to use as much organic as possible especially when feeding food to your birds.
1 medium organic butternut squash.
3/4 cup organic yellow onion
1/2 head garlic
3 1/2 cups organic chicken stock
1/4 tsp curry
1/8 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp sea salt
1/8 tsp black ground pepper
(I estimated on the spices, I really just measured in my hand).
Preheat oven onto 400°F.
In a 9 x 13 baking dish coat with thin layer of olive oil.
Cut butternut squash in half and scoop out the seeds. Place cut side down in baking dish.
Cook for about 20 – 40 minutes until fork tender.
Chop the heads off of the garlic and place in aluminum foil heads up and drizzle with olive oil. Close aluminum foil to secure and bake for about 20 minutes until tender.
In dutch oven sauté onions in 1 tablespoon olive oil until translucent.
When butternut squash and garlic is ready, peel butternut squash and dice and add to the onions.
Squish the roasted garlic out of the skins and add to onion and butternut squash mixture. Mingle the flavors.
Transfer the vegetables from the Dutch oven into a blender. Add 3 1/2 cups chicken stock to blender. Add spices on top, and blend until smooth and creamy.
Transfer back to Dutch oven, bring to a boil, and then simmer for 5 to 10 minutes until heated through.
For finicky bird eaters cool the soup and serve with tortilla chip to get him to eat it. (my bird is quite content at the moment after chowing down).