Potato and Roasted Butternut Squash Soup
Feb. 5, 2011 5:45 pm
Updated: Feb. 8, 2011 11:54 am
Back to the "cook and eat more veggies" resolution.
A couple nights ago I roasted a butternut squash, then put it in the fridge, unsure of what to do with it.
The next night, I made my standard potato soup, mushed up the squash and added it at the end. It gave the soup an additional depth of flavor and it added fiber and various vitamins and magical phyto-nutrients at the same time, or so I read....
Anyway, I posted the recipe elsewhere on the site, but here it is again: