Guest guest Posted October 9, 2010 Report Share Posted October 9, 2010 Who knows, but it tastes really good, try this. Cut squash into med dice ( a lot of work but consistency of end product is better because of the way it roasts) Roast with olive oil/safflower oil mix and salt on 400 for 60 mins turning the squash pieces with tongs in their pan once halfway through. Once roasted put in blender (3 quarters full) with 4 carrots reserved from elaines chx soup recipe and blend with the chx broth from elaines soup, continuously adding until squash is thick but mostly smooth (usually two big ladles). This is the base for the smoothie (and also a very good pureed squash dish I use with cold yogurt or even on it's own during dinner) For the smoothie I, I combine squash, homemade yogurt, frozen bananas 5 ice cubes, fresh apple juice, cider, or water, honey, nutmeg, vanilla and cinnamon. When the mixture is combined and flowing, I stream in heated coconut oil to finish the blending. Measurements are approximate. 2 cups purée squash 2 ladles chx stock from elaines chi soup 2 froz bananas 4 med cooked carrots from Elaine chx soup 4 tblsp yogurt 1 tblsp honey Nutmeg, cinnamon, vanilla to taste ( maybe a tsp or two each) 6 ice cubes Water, chide or juice as wanted for desired thickness of smoothie. Apple cider or water Quote Link to comment Share on other sites More sharing options...
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