Mommy's Lunch: Butternut squash soup ham, cucumbers and Alouette mini pear Butternut Squash Soup 1 large butternut squash (cooked--see below) 1 Tbsp olive oil 1-2 cloves garlic, minced 1 small onion, sliced 2-3 cups chicken or vegetable broth 1/2 can coconut milk Cooking the butternut squash (choose one of the following:) Option A Roast butternut squash in the oven at 400°F If you cut in in half, roast cut side up for 50-60 minutes. If you cut it in cubes, roast for 35 minutes (roast until fork tender) Option B Cut in half and place in a Crockpot or slow cooker. Add a cup of water and cook on high for 2 hours (low for 4) (a friend of mine suggested I left it whole, but I haven't tried it yet.) Option C If you have no time roasting or slow cooking, just cut squash into cubes and boil until tender. Soup directions: 1. In a large pot, saute the garlic and onions in olive oil. 2. Spoon out the squash meat into...
fun and creative lunch box ideas with a few random mommy thoughts