Beck's Squash Soup
Ingredients:
2 cloves garlic
½ onion
2 small tomatoes
1 medium carrots
1 red bell pepper
2 cups butternut squash puree
1 cup butternut squash cubes
½ cup nutritional yeast
2 tsp Italian seasoning
½ t red cracked pepper
salt & pepper
2+ cups veggie or chicken broth
Optional: 1 can coconut milk, 1 1/2 tbl red curry
Instructions:
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Roast butternut squash cubes at 400 degrees until tender (10 to 15 minutes) Puree about 2 ½ cups of the cubes to make 2 cups of puree and reserve 1 cup of cubed squash.
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Sauté garlic, onion, carrots and red bell pepper in a couple tablespoons of water or vegetable broth until tender. (or if you are like me...sautee in butter) Once tender, add tomatoes, 2 cups of pureed butternut squash, 1 cup cubed butternut squash, nutritional yeast, and spices and herbs. Add coconut milk and curry if desired. Mix well and simmer to blend flavors.
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Use vegetable or chicken broth to thin to desired consistency.
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This same recipe can be adapted to make a pasta sauce. Click here for recipe.
