Thursday, November 12, 2009

Butternut squash soup

Begin by cutting a butternut squash in half lengthwise and taking seeds and strings out. Place the halves face down in a baking dish and roast on 350 for about 30-40 minutes or until you can easily scrape the insides out.

While the squash is baking turn crock pot on low and add half of the chicken broth and chopped swiss chard.

Chop and saute' onion, carrots and sweet potato in a dash of olive oil and season with a dash of garlic salt for a few minutes and then add about half of the broth and cover and simmer until everything is soft. Once everything is soft blend it together ina food processor or blender and stir it into the contents of the crock pot.

Once you've scraped the insides of the squash out mash them and stir them into the crock pot.

Add already cooked chicken and/or chicken apple sausage. Season with additional garlic salt to taste. Simmer in crockpot on high for a shorter time 2hours or low 3 hours - all day.

Ingredient list

Olive oil
two carrots
large sweet potato
32 oz chicken broth
already cooked chicken
butternut squash
swiss chard

cooking tips
This is a great fake it recipe!
If you don't have these exact ingredients you can substitute. Play around with it but use your food sense to make a good sub choice. Don't be afraid to add other kinds of veggies to the saute' step. They will be blended and unrecognized. Corn might be another fun thing to add with the broth and swiss chard step. Have fun!