Butternut squash and other veggie leftover soup

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s