Butternut Squash Soup

This recipe makes about 8 cups of soup

Directions:

1. Preheat oven to 425℉.
2. Line a baking sheet with parchment paper and set aside
3. Cut the squash in half and remove the seeds
4. Lightly coat the cut sides with a small amount of olive oil, spreading evenly. (Use minimal oil to extend storage life.)
5. Season with salt and pepper
6. Place squash cut-side down on the prepared baking sheet
7. Roast for 40–50 minutes or until the flesh is tender
8. In a pan, heat a small amount of olive oil or chicken broth
9. Add diced onions and sauté until soft. (Add salt if desired.)
10. Stir in minced garlic and cook for about 1 minute
11. Once the squash has cooled, peel off the skin
12. Add the roasted squash, sautéed onions, and garlic to a blender or food processor.
13. Blend until smooth
14. Add parchment paper to your trays
15. Pour soup onto trays
16. Place dividers  (if you choose). We like to use 4 portions per tray for this recipe
17. Freeze dry (my cycle time was 32 hours)
18. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add 1 cup of hot or boiling water to 1 divider portion (if using) or about 1 ½ cups of freeze-dried soup chunks. Stir and cover for a few minutes. Enjoy

Notes:

This is a great on-the-go recipe or meal in a bag or jar

Nutritional Value Per 1 ½ cups of soup pre-freeze-dried

Calories: 74 Protein: 1 g Fat: 0 g Carbohydrates: 19 g Fiber: 2 g Sugars: 5g

Cycle times & rehydration for reference only. Your results may vary.