Spicy and sweet butternut squash soup
1 butternut squash
2 sweet potatoes
1 cup of cheddar cheese
1 can of chipolte peppers in adobe sauce
2 cups of milk
* all amounts can be changed for taste and consistency.
Preheat oven to 400 degrees.
Cut the squash in half and bake sliced side down on a greased cookie sheet for 60 minutes.
Bake the sweet potatoes as well until soft.
Add squash and potatoes to a blender with milk, cheese, garlic, salt and chipoltes to taste.
Cook on a stove top until it is hot enough for you.
I like to eat this with a hearty bread.
Pairs Well With
One of my many experiments. I just made it up. It freezes great and makes an easy on the go lunch for work.