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About the Recipe: It must be September because here I am mixing up some creamy butternut squash soup. It’s the essence of good health with golden squash swirled with curry seasonings, and chopped apples, that add a natural sweet flavor. Simply use your immersion blender or food processor to create a velvet smooth texture. Quinoa, a nutty flavored ancient grain, packs the soup with lots of fiber and protein. A real nutritional powerhouse! Garnish with swirls of colorful red roasted peppers, chopped cilantro and a crunchy sprinkle of croutons.
Cook’s Note: I used Texas Toast garlic/cheese croutons and Fresh Thyme White Quinoa. If you have difficulty cutting your squash, soften it slightly in the microwave. With the tip of a knife, prick some cuts in the squash; place in shallow microwave safe dish; cover; microwave on high power for 3 minutes; turn squash over; continue cooking on high power for 3 minutes or tender enough to insert the tip of a knife. Remove from microwave; let cool until it can be handled. Cut in half, peel off skin; remove seeds; chop squash into small pieces.
To Serve: Place soup in bowls; top chopped roasted red peppers, chopped cilantro or chives. Sprinkle as desired with crushed croutons.
Yield: about 10 cups Serves 6
pdf for Copy of Recipe – Golden Butternut Squash Quinoa Soup
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