Potato Squash Soup

[Guest guest]

Okay, i tested out the potato-squash soup I made last night, and it's actually pretty good. This is my take on a potato-squash soup I had for supper at a local natural foods restaurant about a month ago. :-) So, in an approximation, here's the recipe.

 

Megan

 

POTATO-SQUASH SOUP

 

1 butternut squash

1 medium/large potato (or 1/3-1/2 c. potato flakes)

1/3 c. coconut milk

1 c. orange juice

1/8 t. cayenne pepper (or less if you don't like it too hot)

 

Half butternut squash & scrape out the seeds & insides. Place halves in a microwave-safe baking pan & microwave on high, covered, for 6 minutes. Uncover & microwave another six minutes. Let cool before scraping out pulp. Peel, cut into cubes, & boil potato until soft. Place squash pulp, potato, coconut milk, orange juice, & cayenne pepper in a blender, and puree until smooth. Pour into a saucepan and heat through on medium heat until warmed.

 

If you use potato flakes, you may need to add additional orange juice or milk to thin it out, as the flakes will thicken the soup. This yields roughly 3-1 c. servings. The recipe can also easily be doubled.