Butternut Squash Soup
1 big butternut squash (mine was about 2 pounds)
1/2 cup onion
1 can white kidney beans
1/2 red pepper
big pile of cut up greens
3 cups of water
1 cup orange juice
A small amount of ginger, nutmeg and cinnamon
1/4 to 1/2 teaspoon of onion powder, Mrs. dash, garlic, curry powder, seasoned salt
Preheat the oven to 400 degrees. Cut up the butternut squash into small pieces and place on a pan and bake for around 30-45 minutes.
While the squash is baking, chop up the onion and the red pepper, add to the stock pot with a little water (broth or oil can be used) and saute. When done saluting take off heat until squash is done.
I tear all the greens into small pieces and made a big pile (I used collards, turnip greens, and kale) I add the greens at the end.
When the butternut squash is done and cooled off, scoop out the squash (I didn't add all the squash cause it seemed like alot) and add it to the pot with water, orange juice and the spices and stir.
Open the can of beans and rinse and add to the pot. Stir and add more spices if needed and let the soup cook until it came to a boil (I just don't remember how long but not very long) and then turn off. Add the greens in and let the greens wilt in the pot for a few minutes.
I used my hand blender to puree the butternut squash. And now its ready to eat. I still added more spices.
I didn't measure anything so all the measurements are a guess.
If your thinking the beans sounds weird in squash soup, you can't even taste them after the soup is pureed (I'm not a fan of beans)
Next time I'm going to add more veggies like broccoli, carrots, sweet potato, cauliflower, zucchini, more greens, but feel free to add what ever you want. I figured the more veggies the better.