Ingredients –
1 medium butternut squash (half is all you need, so if you can buy one already halved, great! If not, buy a whole one and you’ll have enough to make this again later.)
1″ slice silken tofu (soft)
3 chicken or vegetable bullion cubes
3 cups hot water
Onion salt, salt, pumpkin pie spice, and fresh ground pepper.
If whole squash; leave whole but pierce all over with the tip of a knife to allow steam to escape. Place in shallow pan and fill with 1 – 2 inches water. Bake in oven at 400 degrees for approximately 45 minutes or until browned on the surface and very soft to the touch. Remove from oven and take squash out of pan and place on cutting board. Cut off both ends where stem and base are and discard. Now cut squash in half length-wise. Remove inner seeds and stringy center and discard. (Seeds may be saved and roasted or just dryed/dehydrated to snack on later, if so desired.) Scoop all pulp from one half the squash and place into blender jar. Add remainder of ingredients and blend well. Adjust seasoning to taste. YUMMY!
*If half a squash, just follow the same directions but place squash cut side up in the pan to bake. You may want to cover with foil to retain moisture.
