10 oz. of butternut squash
~ one pound of greens (spinach, swiss chard, etc.)
1-3 red peppers
Cook the squash for 20 minutes in the oven at 350. Saute the red peppers until soft, then add greens and butternut squash. Serve half of this as a side dish with dinner.
The next day, put some vegetable or chicken broth in a blender (about 1/2 of a container), add the leftover veggies and puree. Repeat until all the veggies are pureed and pour into a pot. Add broth to make it thinner (if necessary) and heat until warm.
Eat as is, or add some cheese, maybe even some bacon. Season to taste.