Butternut Squash Soup

"When I was having that alphabet soup, I never thought that it would pay off."  Vanna White

I love soup.  Not only is it easy to make but it can also be made in big batches, comes in endless varieties, and can generally be frozen for consumption at a later date, which provides an occasional day off from cooking.  In the fall I like hearty vegetable soups or soups made from winter squash.  Here's one of my favorite takes on a butternut squash soup.  It's vegan and delicious.

Ingredients:
  1 cup butternut squash, cooked or baked and mashed
  1 cup almond milk - can use soy or rice or cow
  1 T coconut butter
  1 t curry powder
  Salt to taste

My favorite way to prepare a butternut squash is to roast the whole thing for about an hour, remove it from the oven to allow it to cool, an then cut it open, remove the seeds, peel, and mash the pulp.  Another option is to peel and dice the raw squash and then cook the chunks, sans seeds, of course.  Either way it's necessary to get yourself a cup or two of mashed butternut squash.

The amount of almond mild will depend on the consistency you'd like for the soup.  I made this one rather thick and rich with a one to one ratio with the squash.  It made a great first serving, but a little goes a long way.

But there's more!  Tomorrow I'll be posting other ways to use up the rest of the butternut squash.  Unless you found a rather small butternut squash you'll be wondering what to do with all that golden deliciousness.

Loveya
The Mom