••••BUTTERNUT SQUASH SOUP!!
••••INGREDIENTS••••
••1 3 lb BUTTERNUT SQUASH
••1 2 lb ACORN SQUASH
••2 CUPS CHOPPPED ONION
••1 TABLESPOON OIL
••3-14 OZ CANS CHICKEN BROTH
••1 CAN COCONUT MILK
••3/4 TEASPOON SALT
••1/8 TEASPOON PEPPER
••NOTE: MAY ADD CURRY POWDER OR SAGE
••1 TEASPOON, IF DESIRED
••ALSO YOU CAN ADD RED PEPPER FLAKES
••TO ADD A LITTLE SPICE; 1/4 TEASPOON
••ALSO ADDED 1/2 TEASPOON PEPPER AND
••1 TEASPOON SAGE
••••DIRECTIONS••••
••PEEL AND CUBE SQUASH AND COMBINE
••WITH ONION, ADDING OIL. ROAST ON
••A BAKING SHEET FOR 30-60 MINUTES AT
••425 DEGREES.
••PURÉE THE COOKED SQUASH AND ONIONS
••IN A FOOD PROCESSOR OR BLENDER,
••ADDING BROTH TO MAKE SMOOTH. HEAT
••HEAT THIS IN A SOUP POT, ADDING THE
••REMAINING INGREDIENTS UNTIL HEATED
••THROUGH. MAY ADD 1/3 TO 1/2 AND 1/2 AT
••END TO MAKE CREAMIER.
