2 medium butternut squash
1 sweet potato-optional
1 1 quart container veggie broth (organic low salt) or water and organic veggie bouillon cube
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon herbs du provence
drizzle pure organic maple syrup
1 tbl neutral oil such as coconut to drizzle
salt and pepper
unsweetened, original flavor soy or almond milk (optional)
Preheat the oven to 375
Halve and seed the squash. Wrap the sweet potatoe in aluminum foil and bake along side the squash. Turn the squash skin side down and add seasonings and drizzle of oil and syrup. Bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to an hour. Take out when pierced with a fork it is tender….Let cool
Remove the squash from its shell. Remove the inside of the sweet potato. Put the pureed mixure into a soup kettle, add broth and puree till smooth. Add vegetable broth a little at a time till its the perfect consistency. It should be thick, but thin it with adding additional broth. This is the quick , ez method. You can also saute some sweet onion (1/2), clove of garlic along with some more herbs into the pot before you add the puree’d squash. Just sautee a couple of minutes then add puree and broth. Be careful not to add too much broth, do it slowly, you can always thin it out, but can’t thicken it if it’s too thin.
Chop up your fave apples and pears, sprinkle with cinnamon sugar and walnuts and serve on top of soup..