Had some leftover butternut squash, so hit the Google at a boil and found this:
As usual, I started hunting through my cupboards at 5 in the hopes I would dream up dinner by 6. Not quite enough squash that was already chopped, half a sweet potato, and no apple is what I found. Soooooo, here’s what my family licked out of their bowls:
2 lbs butternut squash chopped
1/2 sweet potato chopped
1/2 C apple juice
2 C chicken broth
S&P
Bring the above to boil in a medium pot, then simmer until veggies are tender and mashable. Set aside.
1/2 onion chopped
1 t ground sage
1 t salt
1/2 t pepper
1 T margarine
In a large skillet, sauté onions, sage, s&p in the margarine until they are tender and browned.
Add softened squash, sweet potato, and their cooking liquid to the skillet.
1/4 C original soy milk
Add soy milk to the skillet, stir and let simmer for a few minutes.
Blend in batches until smooth.
Salt and pepper to taste. The end. Yummy for 6 medium-sized appetites!
