Butternut Squash Soup

Butternut Squash Soup
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.

Serve with a 2 ounce whole wheat or gluten-free roll and 1 ounce semi-soft goat cheese.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Ingrediance:
2 cups water
2 lbs butternut squash
1/2 tsp salt
fresh ground black pepper
1/2 tsp dried thyme leaves
1/8 tsp ground nutmeg
1 cup water

Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 - 30 minutes).

Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender puree the squash and water until smooth.

Place the pan over low heat and add the salt, pepper, thyme leaves and ground nutmeg.

Reheat the soup gently. Stir in the remaining water to the desired consistency. It may take as much as 1 1/2 to 2 cups.