Butternut Squash Soup
Bake (or boil) 4# butternut squash, 1 very large or 2 medium
Sautee 1 large chopped onion in veg. broth with 2 bay leaves.
Add the squash and the rest of the can of veg. broth
Add: 4t brown sugar
1-2 T fresh ginger, grated
1/4t fresh grated nutmeg
1/4t fresh ground allspice
1-2 t salt, pepper to taste
Blend with hand blender until creamy but a little chunky
Add 1 cup almond milk, more if you prefer a thinner or creamier soup
Serve with a drizzle of pumpkin seed oil
|A plate of julienned veggies added crunch and more nutrients.|
The beets were from the farm market and sooo good and sweet!