Ok, it was MY turn to get spunky in the kitch (thank you Alicia - LOL!) this evening. It's kinda raw weather and I had a butternut squash, apple and a small potato to use up and came up with this:
Butternut Squash Soup
1 small to medium butternut squash - yield about 2 C of pulp 1 small apple 1 small russet potato 1 C Veggie Broth 1/2 tsp. nutmeg Salt and Pepper to taste
Make it yours with:
A drizzle of maple syrup Your favorite nuts or seeds A dollop of non-dairy sour cream or yogurt Go hot with white pepper or cayenne
Preheat oven to 375
Prep/roast the squash: split in half lengthwise, remove seeds and turn halves cut side down in a baking dish with a little water on the bottom. I left mine in there uncovered for a good 1/2 hour to 40 mins. - until very tender.
While that's going, core and peel the apple and cut into chunks. Peel and cut the potato in chunks, too. That goes into a medium saucepan with just enough water to cover. Cook on low-med heat until very fork-tender.
When tender, take the squash out, scoop out pulp into food processor. Drain excess water from the saucepan and add the potato and apple to the squash. Process, adding the veggie broth bit by bit until you get consistency you like - thicker or thinner (less or more broth), it should be velvety. Add in the nutmeg, salt and pepper to taste.
Personalize with the stuff you love from above and enjoy!
Yields about 2 one-cup servings - I'm working out the nutritionals of the soup (add ins addl.), but so far I'm only there on the approximate calories from what I can gather:
TOTAL: 175 Cals.
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