(I'm running low on homemade stock, so I will cook up another chicken this weekend and make a post about it in the near future.)
Last night, I roasted some butternut squash as a side for our dinner. This was a large squash, so I knew I'd have quite a bit leftover - seemed like a perfect time to whip up some soup for the following day!
(I confess I didn't take any great pictures of the process because - once again - I was doubting myself and wasn't sure it would be something I'd want to share. Silly me. I've decided to post the recipe anyhow because there are pictures online very similar to what I had on hand. My cell phone couldn't have done this well, though!)
First, I cut the butternut squash lengthwise and removed the seeds. I then removed the skin from the squash with a sharp knife and cut the squash meat into approximately 2" squares (not an exact science!). I used my Misto to coat the pieces in a little olive oil (can easily sub coconut oil, but I'm out due to making a batch of fudge). Then I sprinkled a little nutmeg on top (maybe 1/2 tsp - not necessary).
|photo credit: http://momsinablog.com|
So now... the soup!
Butternut Squash Soup
- ~5 cups of roasted butternut squash meat
- 5 cups homemade chicken stock (or other flavor, if you prefer)
- 2 tsp ground ginger
- 2 tsp garlic powder
- salt & pepper to taste
|photo credit: http://www.tasteofhome.com|
Mine looked this creamy...but without any dairy!