1butternut squash (about two pounds), halved and seeded
1Vidalia or sweet onion, peeled and quartered
1sweet potato, peeled and quartered
½tspcurry
¼tspnutmeg
Dash of hot sauce (or to taste)
2cupsvegetable broth
Salt and pepper to taste
Instructions
Preheat oven to 300°F.
Coat a 13” x 9” baking pan with 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 a 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.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 12 months.
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.