Butternut Squash Soup (No measurements required)
Butternut squash cubed – two bags from Trader Joes
Two Fuji apples – If you’re lucky they are in your back yard!
Cut everything if not cut already, put on cookie sheet sprayed with pam and sprinkle with salt and pepper. Bake for 35-40 min.
When there is about 15-20 minutes left melt 1 table spoon of olive oil and 1 table spoon of butter in the pan. Cut up a quarter of an onion, two stocks of celery, and a couple of carrots. Add to the pan and cook until onions are translucent.
Add the apples, squash, enough chicken stock until everything is covered, a cinnamon stick and a splash of apple juice.
Cook together for about 15 minutes just to get everything working with one another.
Get out the blender and blend a little at a time (should be about 2 blenders full) for 2 or three minutes each. Add to your favorite bowl and enjoy!
Menu:
Breakfast – oatmeal with flax and vanilla soy milk
Lunch – turkey and salami wrap
Snack – puffkins
Dinner – butternut squash soup with apples, celery, carrots, kosher salt, pepper, apple juice and chicken stock.
Dessert – soy vanilla milk
Happy Thoughts: Warm soup on cold nights!
Special Stuff: Recipe included above J
Other Notables: This soup is great with or without apples.
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