I'm not a big veggie soup person but last year as I was trying to get my family to eat vegetables in different ways I tried squash soup - and G-boy LOVED it. This was not for dinner tonight, I was just making it to keep in the fridge for the rest of the week but guess who had two bowls for DESSERT!? Yes, G-boy.
And tonight I accomplished my soup in half the time and effort I usually put in so I felt I should share. Normally I peel, chop, boil, then puree. But tonight I slipped it in the oven with my sweet potatoes.....ahhhh, much better!
Easy Butternut Soup
Halve your medium to large butternut squash and lay cut side down on a foil lined pan.
Bake at 350 for 45 minutes or so until soft.
Let cool and scoop squash from skin with a big spoon.
Put your squash in the blender and add:
3 cups of chicken stock
(vegetable stock if you're a vegetarian)
1/2 cup water
a generous shake of onion powder
a generous shake of garlic powder
a little shake of cinnamon
a little shake of nutmeg
a pinch of salt to taste
Puree in blender until smooth, add more water if needed for your favorite consistency.
Reheat to eat.
After the baking it should just take 10 minutes to put together. No cream and no butter - because it tastes good with out it, and you can use those calories to make the salad taste good! Add breadsticks if you got 'em. Enjoy!