This soup is one of my favorites at least since I haven't been able to make cheesy broccoli potato soup. I really miss cheese, I came across a rice cheese recently however it had a dairy casein, hopefully I will find an alternative soon. Luckily one day I had the idea to blend up some baked butternut squash, the squash seems to get a buttery taste after baking which is quite delightful! I hope you enjoy this on a cold winter day.
- One Large Butternut Squash
- 1/8 tsp Cayenne Pepper
- 1/4 tsp of cinnamon, nutmeg, ginger, celery salt, ground mustard, rosemary.
- 32 oz Chicken Stock (Kitchen Basic's is my favorite)
- Cut butternut squash into approximately6 pieces remove seeds and guts like a pumpkin, place skin up in lightly greased pan and bake at 350 for 40mins to an hour. When done the skin should be a little loose and the squash soft. Once cooked remove from pan and allow to cool for 5-10 mins.
- Remove skin from squash, sometimes the skin comes right off, if it doesn't use a knife to cut off the skin. Place squash in blender along with 2 cup of stock and all of the seasonings (may need to blend two batches depending on size of your blender). Soup will be thick if you like you can add another cup of stock and 1 cup of water to thin out depending on your desired consistency.
- Pour into bowls and serve warm or add roasted veggies (recipe to come) and sweet potato gnocchi (see recipe).
|Amount Per Recipe||%DV|
|Recipe Size 908g|
|Calories from Fat 9||14%|
|Total Fat 0.95g||1%|
|Saturated Fat 0.28g||1%|
|Trans Fat 0.0g|
|Total Carbs 4.28g||1%|
|Dietary Fiber 4.0g||13%|