BUTTERNUT SQUASH SOUP

 

  • Cooking Time: 50
  • Servings: 6
  • Preparation Time: 5

Ingredients

  • 1 butternut squash
  • 1 pear
  • 2 cups soy milk
  • 1 veggie broth bouillon cube
  • 1/2 teaspoon sage
  • 1/2 teaspoon cinnamon
  • 1 apple, diced

Directions

  • Cut the squash in 1/2 and place face down in a glass dish, with about 1″ of water in the dish.
  • Bake for 30-45 minutes at 350 degrees until the squash is easily pierced with a fork.
  • Then peel (or scoop out the soft pulp) and place the squash in the Vitamix.
  • Slice the pear in half and add to the Vitamix along with the soy milk, veggie broth cube and spices.
  • Blend on high for a few minutes until the soup is hot and the consistency is a velvety texture.
  • Scoop into bowls and serve with a sprinkling of diced apple and a bit of cinnamon. Enjoy!

Notes

This soup is one of the pleasures of the colder autumn weather. It’s perfect for a light, healthy lunch or dinner.

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