So I had leftover roasted butternut squash, that I had prepared as a side for couscous. I had peeled it, cut it into chunks and roasted it in the oven with a sliced onion, olive oil, a little cinnamon, a sprinkle of nutmeg, salt and pepper. I decided later, that instead of eating as is, I could make it into a soup, so I added it to a pot with 3 cups of water and 1 tbsp chicken soup substitute, if you have chicken stock, even better and boiled it till the squash was very tender then pulsed it with the immersion blender and voila, "cream" of butternut squash soup!So I had leftover roasted butternut squash, that I had prepared as a side for couscous. I had peeled it, cut it into chunks and roasted it in the oven with a sliced onion, olive oil, a little cinnamon, a sprinkle of nutmeg, salt and pepper. I decided later, that instead of eating as is, I could make it into a soup, so I added it to a pot with 3 cups of water and 1 tbsp chicken soup substitute, if you have chicken stock, even better and boiled it till the squash was very tender then pulsed it with the immersion blender and voila, "cream" of butternut squash soup!
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