Soup-er Douper!

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This long weekend called for some devotion to healthy, wholesome food.  This past fall, when Farmer’s Markets were plentiful, I stocked up on some fresh autumnal favorites: acorn squash and sweet potatoes!

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How did I save these for a weekend all the way in February, you ask?  Simple!  I halved, scooped, laid flat, baked at 350 degrees for 15 minutes on a greased sheet, let cool, pureed in a blender until mostly smooth, then double bagged and froze!  Easy 🙂

On Friday evening I took both bags out of the freezer and let thaw in the sink overnight.  When I woke up, after having some breakfast I was ready to start my soup!

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I have this amazing book, the Soup Bible, which I used as a guide to create a wonderfully fresh, wholesome bisque.

I placed 2 tbsp. butter and two veggie bouillon cubes in a pot with about 2 cups water, and brought to a boil.  I had an onion on hand, so I chopped that up and threw it in.  Next I added the squash and sweet potato and brought to a boil again.

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Once it had cooled a bit, I was ready to puree for real!

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Blend until creamy

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Next, the recipe I was loosely following called for heavy cream, but I use Greek yogurt for pretty much anything that calls for cream because I always have it on hand and it’s so much better for you!

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It’s starting to smell sooooo good!!! And knowing it’s good for me AND homemade?  I mean, you can’t beat it 🙂

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A few apple slices and fresh ground pepper later and I have a wonderful lunch, with plenty leftover for these cold wintery nights!  I simply placed the extra Mason Jars for the fridge and tupperware for the freezer!

Yummy!  Enjoy!

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