Hello dear readers! It's time for my annual post! Just kidding....no really. My last post was December 2, 2013 😁
This evening I made butternut squash soup on my own with no recipe and it turned out great. The kids really enjoyed it, too. Here's what I did:
Ingredients
1-2 TBS olive oil
1/2 butternut squash, peeled and chopped into 1 inch pieces
2 cloves fresh garlic
1 sweet onion
2 C vegetable broth
2 C almond milk
Directions
Peel and chop your squash, onions and garlic. In a stock pot, saute the onion and garlic in the olive oil for a few minutes on medium - don't let the garlic burn...yuck. Add the squash and continue to saute for another 2-3 minutes. Add the vegetable broth and almond milk and bring the heat up until you achieve a slow boil with the lid on. Cook until squash is tender when pierced, for me this was about 20 minutes. Turn off heat, add salt and pepper to taste. Our hot soup carefully into blender and purée. If you prefer texture, use a potato masher to give your soup more chunks instead of using the blender.
Serve and enjoy!
