Butternut Soup: Less Sweet (WFPBNOGF)*
Prep Notes
Preheat oven to 375 degrees F.
Cooking Time
30-40 minutes
Yields
Serves 2-4
Ingredients
1 butternut squash
2-4 cups vegetable broth
1- 4 ounce can green chilies
1-2 limes
Directions
1) Slice squash in half lengthwise and place cut down on a cookie sheet. Bake until fork-tender and skin is starting to brown (about 30-40 minutes).
2) Once cool enough to handle, scoop out and discard seeds. Then coop flesh away from skin and ransfer to a blender, working in batches if necessary.
3) Blend squash with broth as necessary to achieve a silky smooth soup consistency. Then blend in green chilies.
4) Reheat the soup on low on the stovetop if necessary.
5) Season with salt and pepper if desired. Squeeze fresh lime juice over top before serving.
Notes
This soup is a little edgy for Thanksgiving. If you want to go a bit more traditional, skip the chilies and lime, and add cinnamon (or pumpkin pie spice) to taste with a light drizzle of maple syrup. Or if you don't want a sweet, pumpkin-pie-tasting soup, add mild curry powder to taste--yes! Just three ingredients! Ka-pow!
Credit
Happy Herbivore Holidays and Gatherings