Butternut Squash Soup
oven to 350
the oven in large roasting pan with cover.
butternut squash (leave whole- after cooked remove skin and seeds)
potatoes after cooked remove skin. 5 large carrots washed
garlic remove skin.
until all are tender (fork tested) about one hour. Remove the skin from the
squash and sweet potato,
in a blender/food processor with a 2 inch piece of fresh ginger that has
been peeled. Blend until smooth and place in large pot and let simmer for
1/2 hour if thick add some vegetable stock or water to the thickness you
desire. After serving drizzle one tablespoon of extra virgin olive oil into
with a spoon of plain yogurt or creme fresh.
add to the food processor stage 1 cake of silken tofu. For extra protein.