Butternut Squash Soup
This is one of those great autumnal soups that can be serves with salad and bread for a light an easy dinner, or as a first course at a big dinner (Thanksgiving comes to mind). It's so simple you won't believe it and that makes it perfect for busy moms.
- One Whole Butternut Squash
- Preheat oven to 350 and place squash on cookie sheet in oven
- Bake for one hour or a little more until the squash softens
- Remove from oven and cool
- When cool, slice open and scoop out all of the seeds and throw them away.
- Now scoop out the soft squash and put it in a blender
- Add Imagine Foods Vegetable Broth to desired consistency. You don't want the soup to be too thin or too thick. Reheat the blended mixture in soup pot and serve with a garnish of cinnamon or nutmeg.
A portion of Sound Formulas proceeds are donated to Remote Area Medical, USA, a non-profit organization which provides free health care to under-served and disadvantaged populations in America.
