1 large butternut squash
3 cups whey
half an onion (chopped up all fine like)
one carrot (also chopped up all fine like)
3 or 4 canned pear halves (and 1/2 cup pear juice)
2 ounces cream cheese
a couple shakes ground sage
a couple shakes cayenne pepper
1 cube vegetable bouillon
olive oil, salt, and pepper
Directions: First, cut the squash in half and scoop out the guts. Put them cut side down on a baking sheet and throw into a 350 degree oven for about 45 minutes. In the mean time, chop up the onion and saute them in olive oil or butter, pretty much until they are caramelized. Add the carrots and saute them until tender. Dissolve the bouillon into the whey and add it to the onions and carrots. Chop up the canned pears and add those as well, along with the pear juice.
Let this simmer for a little while, and add salt and pepper to taste. Once the squash is nearly cooked through, skin and cube it. Add it to the soup and let simmer for about 10 minutes. This should soften everything up and get it ready for blending. I used a hand blender, but I'm sure you can do it with a regular blender too. However, if using a regular blender, you might need to add more liquid since this is a pretty dense soup. But that's just a reason to add more pear juice or whey.
That's it. Serve, and enjoy with some home-baked whey bread. (I also topped it with kale sauteed in sesame oil.) Oh yeah...
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