This is a great squash soup recipe that uses either butternut squash or pumpkin as it’s base while adding almond butter to pump up the nutrients, fat and protein profile. Optionally spicy or very spicy, this butternut squash soup is perfect for the colder fall or winter months. Make extra and freeze it because you’ll want to eat it all week long.
Where Did You Go?
I've went poof on this website in about 2007. Frankly, I just got sick of writing. I've been on an extended break. Got married, been traveling, working on other people's websites and not my own. I became fascinated with permaculture and have turned my yard into a food forest. I'll be back soon with new direction for this site. In the mean time, here's some of the past stuff: