This is one of those deceptively simply and endlessly creative recipes which can work for just about anyone. Butternut squash, in addition to being chock full of nutrients like beta-carotene, is also incredibly versatile, it can be made into both sweet and savory dishes easily depending on the spices you use. For this particular butternut squash soup, I flavored it similarly to the way I might flavor a pumpkin pie, with lots of cinnamon and nutmeg. I could just as easily have gone for a savory soup by adding onions, garlic, salt and vegetable broth.
ingredients:
1 butternut squash (about 2 pounds)
equal parts water and plain soymilk or milk
margarine or butter
cinnamon
ginger
nutmeg
maple syrup
Cut your squash in half lengthwise and place cut side down into an oiled glass baking dish. Poke several holes into the outer skin of the squash with a fork or knife. Roast in oven at 375ºF for 45 minutes. Remove from oven, let cool, and scoop out the flesh from the skin.
Add the squash pulp to a food processor or blender and puree until smooth. If needed, add some soymilk to the puree to help mix. Once the squash has reached a creamy consistency pour into a large saucepan and begin adding your liquids. There is no set rule as to how much liquid you should use, I like a somewhat thick soup while others prefer a less solid consistency. Once you have reached your desired soup consistency, add butter, maple syrup, and spices to taste.
