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[quote=Anonymous]I like stuff that you can prep and throw together.  One we had this week:  Butternut Squash soup.

The evening before, I cut 2 butternut squash in half and scoop out the seeds, then I coat the exposed flesh with melted butter.  I also poke holes in one or two sweet potatoes and put it all on a (foil-lined for easy clean-up) baking sheet and bake at 425 until nice and soft--the sweet potatoes take about 45 minutes, the squash about 30.

This takes 5 minutes to prep before putting in the oven, and I let it bake while I play with the kids.  Let it all cool until after bedtime, then remove the skin from the potatoes and the squash, and put the cooked squash and potatoes into the fridge, usually setting some aside my snack or lunch the next day.

When I get home the next day, I dump the squash and sweet potatoes, along with a can of pumpkin, into a big pot, and smush them with a potato masher.  Then I add a container of vegetable broth (I think it's the 32 oz. size) and stir over medium as it warms up.  After a few minutes of stirring, I blend the whole thing with a stick blender, add a pint of cream and season with salt, cinnamon, brown sugar, and a pinch of chipotle pepper.  It may need to heat a little longer, but it's ready in 15 minutes every time.[/quote]

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