Monday, October 10, 2011

Butternut Squash Soup with Cinnamon

This is a wonderful soup for the cooler weather.  It has a bit of sweetness to it and the rice helps it to be quite filling. Serves 6-8

  • 1 medium to large size butternut squash
  • 1-1/2 cups of vegetable broth
  • 1-1/2 cups rice milk (closer to 1 if you like your soup a little thicker or you could possibly add 1/2 milk, 1/2 cream)
  • 2 tbsp raw agave nectar
  • 1 cup rice
  • cinnamon
  • salt and pepper to taste
  1. Slice your squash lengthwise in half.  Put it in a pan with skin side up and add a little water to cover bottom of pan.  Place in oven at 350 for about 20 minutes or until tender. 
  2. While the squash is in the oven begin your rice and cook per instructions on bag. 
  3. Remove squash from oven once tender and immediately peel off skin.  Put the squash into food processor and pulse for about 30 seconds. 
  4. Now put the squash into a large pot and add your milk, vegetable broth, agave, salt and pepper.  Simmer until warm. 
  5. Fill your bowl with soup and add a spoonful of rice and sprinkle with cinnamon.  Yummy!

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