Butternut or Pumpkin Soup

pumpkinsoup1 Butternut squash or 1 medium cooking Pumpkin
1 sweet onion chopped
4 cups of water or vegetable stock
Dash of cayenne pepper
Salt and Pepper

Line a baking sheet with foil. Cut the squash or pumpkin in half. Place cut side down and roast at 350 on baking sheet until just soft. Let it cool for 20 minutes or so (can do ahead and make soup later). Scoop and discard the seeds. Scoop out the rest and place in a bowl. Discard the skin.

Meanwhile, sauté the onion in extra virgin olive oil until soft. Add the squash or pumpkin and the water until desired consistency. Cook for 10 minutes on low heat. Blend with hand mixer until smooth. Add more water or stock as needed. Add salt and pepper and cayenne pepper as desired. Serve with a dollop of plain Greek yogurt if desired. Or, serve with a big spoonful of sautéed greens on top and/or a slice of avocado.

By Judy Brown


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