February 28, 2011

Butternut Squash Soup (FAST)

No not "Keep in Touch" like you used to sign in your yearbook, nor "HAGS" (Have a Great Summer). I'm talking about pre-cut and pre-seasoned Butternut Squash Soup Kit from Whole Foods. I found this in the same section of the store in a $5.00 clear container near the pre-sliced fruit (that are typically way overpriced since their price tags reflect their fruit, so other than watermelon, it's pretty much a rip off). Back to the point, head to that section & look for these kits or ask about them. They are awesome and very cost effective because you don't have to snoop around for all those tiny yet expensive ingredients and spices if you don't already have them in the kitchen. I love these and will continue to purchase them. This was the fastest soup I have ever made. I used my hang blender that Molly got me from my engagement party (best gift ever) and I was done with hardly any mess. I love it. Directions below. Pretty self explanatory. Perfect thing to make if in a tight time frame, or especially if you have vegetables already cut up that you'd like to blend together.

Pre-heat oven to 425
Spread out the chunks of squash & a little Olive Oil or Olive Oil Spray
Bake for 25 minutes or until soft 
Place into a bowl, along with 2 1/2 to 3 (depending on the thickness you like) cups of vegetable broth 
Blend for a few minutes, add in a pinch of salt, pinch of sugar (I use the calorie free non-artificial stuff from Whole Foods), and a few more pinches of cinnamon 


So easy!

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