Simple Butternut Soup
1 butternut squash (about two pounds), halved and seeded
1 vidalia or sweet onion, peeled and quartered
1 sweet potato, peeled and quartered
½ tsp curry
¼ tsp nutmeg
Dash of hot sauce (or to taste)
2 cups vegetable broth
Salt and pepper to taste
Half and half (optional)
Preheat oven to 300°. Coat a 13” x 9” baking pan with non stick cooking spray. Place squash cut side down on baking dish and arrange onion and potato sections around it. Bake for 1 hour or until vegetables are tender. When squash is cool enough to handle, remove skin and discard.
In food processor or blender (by batches), blend together squash, onion, potato, curry, nutmeg and hot sauce until smooth. Add vegetable broth as necessary to thin.
Transfer squash mixture to saucepan, add vegetable broth and heat over medium heat for 5 minutes. Season to taste with salt and pepper. If desired, add a splash of half-and-half before serving.
6 servings, 120 calories per serving
Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used.
Hack: Place serving sized portions of leftovers in freezer bags and freeze for future use.