Last night I created this soup with patty pan squash with a butternut squash that I got from the farmers market Saturday morning. It was the easiest and most delicious soup I ever made. It was so rich and creamy and without all the nastiness of dairy. Here’s how…
2 patty pan squashes sliced
1 butternut squash peeled, cored and chopped
3 large cloves of garlic chopped
1 tablespoon organic butter or earth balance spread
1 tablespoon olive oil
1 tablespoon thyme
1/2 cup almond milk(or more if needed to thin)
2 cups free-range organic chicken broth or vegetable broth
Pre-heat over to 325 degrees
Roast the squash and garlic in a roasting pan with olive oil, salt, pepper, and thyme. Mix it all together with your hands to get it marinated. About 20 minutes or until soft
Let squash cool and then place in a blender with the rest of the ingredients and blend.
Garnish with chives,scallions and sour cream ( I use Tofutti brand non-dairy sour cream)
Butternut squash’s tangerine hue signals a powerhouse of nutrients called carotenoids known to protect against heart disease. The squash also has high levels of beta-carotene which converts into vitamin a, identified as a deterrent against breast cancer. You also get nearly half your daily dose of antioxidant rich vitamin C. It has anti-inflammatory effects because of its high anti-oxidant content.