I’ve been really trying to add more fruits and vegetables to my diet lately, and not just broccoli or green beans.  I’ve been trying to branch out and try things I normally would not eat.  We’ve learned to love sweet potatoes, avocados, spaghetti squash, and butternut squash.

I found a simple recipe online, but made several changes because I didn’t like the original too much.  Here’s what I did:

I started with a large package of chopped butternut squash.  It was about 4-5 cups.  I roasted it in a baking pan with a little olive oil for about 40 minutes.

In a blender, went:

4-5 cups roasted squash

1 stalk of celery

1 large carrot

2 slices of onion

3 cups chicken broth

I blended this for 8 minutes in a heavy duty blender. 

Next, I added salt and pepper to taste and a few tablespoons of butter.  I blended this up again.

If you have a fancy blender that heats, you’re done.  If not, the mixture can be heated on the stove.

Finally, I topped it with a few tablespoons of grated Parmesan cheese and sprig of rosemary.

Yum-O!  The texture kind of reminds me of a thick, cheesy soup, but without all of the guilt. It’s Heavenly.  

Happy blending!