(Originally written October 2008. Edited March 2013)
Craving something warm and sweet on a chilly October day, I began throwing some of my favorite flavors into a pot with leftover squash I baked the night before and I ended up with a spicy, sweet and satisfying Fall soup! *Gluten and lactose free options
Ingredients:
1 small butternut squash - baked and thoroughly mashed (mash without the skin and seeds, obviously!)
In case you need to know how to roast a butternut squash: (Thank you, Food Network!) http://www.foodnetwork.com/recipes/robin-miller/roasted-butternut-squash-recipe/index.html |
| [Photo by www.mission-sustainable.com] |
3/4 container of organic chicken broth - ends up being roughly 26 oz from a 32 oz container
