Butternut squash soup
1 extra large and mostly "meat" butternut squash
4 cups water
4 cups veggie broth
3 sweet potatos
two big handfuls of baby carrots
1 small-ish onion
1 red pepper (I didn't have it this time, but wish I had)
1 block of firm silken tofu
sprinkle or 3 of:
fresh ground black pepper
allspice (can't remember if I tossed that in, but I think I did)
a little bit of salt (maybe 1/8 teaspoon)
Cut all the veggies into 1" cubes or so. It's not rocket science, just estimate it and go with it! :) Stick everything in a large pot and let it cook until everything is soft. Then, puree in a blender in batches.
I like to puree and then dump the puree into a large mixing bowl and then stir the batches together after it's all pureed. Mine made around 30 cups of soup.
Soup was delivered with two scratch made biscuits, homemade apple pie filling, some dried apples and a couple apple flax pancakes for breakfast tomorrow. Hopefully it lightens the load my friend carries.