How many times have you walked through the produce section of your grocery store and seen bins full of multi-colored squash in all sizes and shapes?  Have you wondered to yourself, “who are the people who buy such odd looking items” or “I wonder how you cook and eat one of those?”  I was one of those wondering shoppers until I got brave and purchased a butternut squash determined to figure out what to do with it at some point in my near future.   That squash sat on my kitchen counter for months staring at me. One day I got motivated and figured out how to make my first pot of butternut squash soup.  It turned out so delicious that I surprised myself and shared it with my friends who also expressed their delight in how good it tasted.

            BUTTERNUT SQUASH – a beige colored, bell shaped winter squash available all year round in most grocery stores.  It is packed with antioxidants and vitamins and contains no fat!  The fine textured, deep orange flesh has a sweet nutty flavor.  It can be baked in the shell and served, but is served most often as a savory soup in high end restaurants.  Make it yourself and hear your taste buds sing.

Ingredients:

1 medium size butternut squash (peeled and cut into small 2 inch cubes)

1/4 cup of chopped red or white onion

4 tablespoons of real butter

3 cups of organic chicken broth

1 tsp. of dried marjoram

1 tsp. of black pepper

1 cup of Silk Almond Milk

In a large saucepan, saute the onions in the butter until tender.  Add the cubes of butternut squash, chicken broth, marjoram, and pepper. Boil 20 minutes until the squash is soft enough to stab with a fork, but not falling apart.  Fish out the cooked squash and put it into a food processor and puree.  It may take two loads to get all the squash pureed.  Put ½ of the Almond milk into the food processor with the first load of squash which aids in blending.  Then put the pureed part back into the saucepan with the broth.  Put ½ of the remaining almond milk into the food processor with the second load of cooked squash and puree.  Add that to the saucepan also and stir.  Let it simmer for 5 minutes more and it’s ready!  You can garnish with a swirl of cooked black bean and parsley as I have done, or just eat it like it is.  Many people add cream cheese or cream to their butternut squash soup, but I think that is too much fat for one soup.  The butter is enough!!!  Enjoy.

Start with a fresh organic butternut squash

Start with a fresh organic butternut squash

Cut up squash into small cubes - remove skin and seeds

Cut up squash into small cubes – remove skin and seeds

Cut up red onion and sauté in large sauce pan add broth and boil

Cut up red onion and sauté in large sauce pan add broth and boil

place cooked squash only into food processor and blend till smooth

place cooked squash only into food processor and blend till smooth

Add pureed squash back into broth in sauce pan

Add pureed squash back into broth in sauce pan

Hot soup garnished with black bean swirl and parsley.  Enjoy!!

Hot soup garnished with black bean swirl and parsley. Enjoy!!

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