Delicious! Butternut Squash Soup
In fact, I may need to make a batch because looking at this picture of this soup is making me HUNGRY.
This is by far the best Butternut Squash Soup that I have made. Yummy!
This recipe is a compilation of different recipes and tweaking it with a few yummy additions.
The secret ingredients are:
Tabasco
Bragg's Amino Acid Seasoning (just a little!)
Here are the steps:
Cook one Butternut Squash in the oven at 350 for 45 minutes.
Just poke the squash with a fork and cook on a cookie sheet (I prefer my Pampered Chef one, as it cooks so well)
I prefer to cook the squash hole and then it is easy to cut in half and pull out all the seeds after it has cooked.
The rest of the ingredients I improvised so here is my best accounting for all of those:
Saute 1/2 red onion (diced) in olive oil plus 2-3 minced cloves garlic
Saute the onion, olive oil and garlic until soft.
Salt with Himalayan Salt
Add one can chickpeas (drained).
Saute the onions, garlic and chickpeas for 5 minutes
Add 32 ounces of organic chicken broth
Add one cup of quinoa and cook in the broth for 20 minutes.
Season as desired:
I used Tabasco
Wildtree Cajun Mix
Wildtree Fajita Seasoning
Himalayan Salt
Bragg's Amino Acid Seasoning (a tiny bit)
Allow the Butternut Squash to cool for ten minutes and then cut in half, discard the seeds and scrape out all the goodness. Put the Squash in a bowl and add about 1/4 cup of organic peanut butter. Using a potato masher, puree the butternut squash and the peanut butter. Slowly add the squash and peanut butter to the soup, heat and serve.
Yum!
When you try it, let me know if you enjoy it:
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