Butternut Squash Soup

Ingredients

• Water

  Plain, clean water

  8 cup or 1.89kg

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Squash

  Winter, butternut, raw

  5 ¼ cup, cubes or 735g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Carrots

  1 med raw - Whole Foods Market

  4 medium raw or 312g

• Apple

  Granny Smith - Giant

  1 medium apple or 154g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Minced - Great Value

  1 tsp or 5g

• Sage

  Spices, ground

  1 tbsp or 2g

• Paprika

  Spices

  2 tsp or 4g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  2 tsp or 12g

Directions

1. Add water, butternut squash, sweet potato, carrot, apple, garlic, onion, sage, salt, cayenne, cinnamon, and nutmeg to a large stock pot. Toss to combine. You can add fresh parsley if you have it handy.
2. Cook on high until veggies are tender and smash easily with a fork.
3. (Or you can transfer the soup in two batches into a traditional blender, and purée until smooth, being very careful when working with the hot liquid.) I removed some of the liquid before transferring to blender.
4. Transfer liquid back into stock pot. Add milk to thicken and add salt and pepper, to taste.
5. Serve warm and enjoy! Video tutorial on Instagram.com/mimis_plates

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