Y’all I made this soup tonight and it was hearty, delicious and nearly effortless.
Roast two white potatoes and a whole butternut squash. Did you know you don’t even have to cut the squash in half?
Throw the whole squash in a roasting pan and let it go! I did poke a hole in it just to be safe.
When they are done, roughly peel them and throw them in a blender with a few cups of veggie broth. I added some soy milk to add creaminess and to thin it out.
Season it with nutmeg, salt, pepper and onion powder.
Heat to eat.
I served it with warmed naan.
Y’all. Yum. 🍵