I know you are probably not even thinking of soup this past week if you live in the Midwest with the crazy heat wave. You will be soon enough though– so here ya go!!
FALLIN IN LOVE WITH FALL Butternut Soup:
One large butternut squash peeled and cubed
4 carrots cleaned and chopped
One acorn squash
Large Onion diced (doesn’t have to be small)
2 large sweet potatoes peeled and cubed
One carton low sodium organic vegetable broth
2 bouillon cubes (optional)
2 cups almond milk ( I used unsweetened vanilla)
Salt and pepper
In deep baking dish cut acorn squash in half and drizzle with olive oil bake face down in oven at 425 for 30 minutes or until tender enough to scoop out.
At the same time::On two large cookie sheets spread out all other cubed and cut vegetables and drizzle with olive oil—sprinkle with a generous amount of all the spices and salt and pepper – bake in oven with acorn squash for same time and same temp (until tender)
In a large pot on stove sauté 3 garlic cloves chopped in olive oil on medium heat—when all vegetables are tender from oven add them all to this large pot with garlic (you will have to scoop out the acorn squash and add to the pot)Pour your entire carton of Vegetable broth over the vegetables and bring to a boil. Stir and then turn off heat…
****now you will have another big bowl or large empty pot -you will scoop a few cups at a time of this chunky vegetable mix into a food processor and let it purée down then add to the new pot—repeat this until entire pot is puréed down….now pour the entire puréed pot of “soup” into the original pot.
Put this back on the stove on medium heat and add 2 cups of water and 2 cups of the almond milk and the two boullion cubes- at this point I also added about a half a cup of pumpkin purée but this is optional . Add another generous sprinkle of all of the spices again with salt and pepper. Watch and stir this continuously as you turn up the heat to bring to a boil—once at a boil turn down low and simmer. ( you can add more or less liqued depending on how thick you want it) you can eat like this or serve with topping:::
Topping: chopped finely about 6 red peppers and an onion sauted in olive oil on a pan with a bag of bacon bits (normally I would cook bacon and cut but this is an easier way) let all this cook about ten minutes on medium to low heat and add a generous spoon full on top of soup!
Container count—1.5 cup equals one green and 1/2 yellow (no need to count bacon bits there is such a small amount)