Breakfast-Soup

This week I made a batch of butternut squash soup. It is my morning breakfast instead of a hot bowl of oatmeal which I typically have in fall and winter months.  This will be my first winter gluten-free and I’m looking forward to exploring new meals to replace the old standbys. (ok, ok …I’m not exactly looking forward to replacing all of the old comfort foods as we head into the stretch of winter, but I’m going to fake it until I make it.) At any rate, many newly diagnosed celiacs are advised to avoid oatmeal, even gluten-free, for the first year to 2 years of recovery.

This butternut squash soup is so easy to make!

Ingredients:
*6 cups stock
*1-2 pounds butternut squash peeled and cubed
* (optional) salt or pepper to taste

If you have a batch of prepared chicken soup stock or vegetable soup stock prepared then set 6 cups of that aside. Peel and cube 1 to 2 pounds of butternut squash and bake for 45 minutes at 350 ° F. Once cooled, add to the stock and using an immersion blender, blend to a smooth consistency. Then you are good to go!

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Time for us to get out and enjoy this beautiful autumn day. Be well!

john pavlovitz

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