It’s time to start planting again so we are using up all our winter squash we’ve had in storage. With that in mind we decided on one of our favorite soups for dinner tonight. Everybody loves it even guests when they come over. As you can see it is “souper” fast, “souper” easy and “souper” healthy (corny we know but we couldn’t resist 😉 ). It is also very inexpensive if you grow your own squash.
2-3 medium to large butternut squash
8 ounces cream cheese
1 large onion
4 cloves garlic
¼ cup butter
¼ tsp. nutmeg (try grating it fresh it is fantastic!)
1 tsp. ginger powder
salt and pepper to taste
Peel and chop butternut squash into small pieces. Place in a large pot. Cover with enough water to barely cover squash and cook until tender. Meanwhile, in another pan saute’ onions and garlic until brown and caramelized. This adds tons of flavor. Add onions, garlic and remaining ingredients into large pot with squash. Blend with stick blender. Soup is now ready to serve!
Now our daily meal report for our Word of Wisdom 30 Day Health Challenge!
We have had some really insane days but we are determined to keep to our goal of mostly plant based food. It can be a little tricky but we have realized that if we think ahead a little it can totally be done! The trick is to make sure you have plenty of plant based food in the house. 🙂
We knew we were going to have a crazy busy day today so we started off with oatmeal topped with chia seeds and fruit.
Lunch was a quick bean burrito with roasted veggies in a homemade sourdough shell.
Dinner was our yummy End of Winter Soup!
What kind of winter squash do you prefer? Let us know! We love to hear from you