I just made a butternut squash soup for the very first time and it is amazing. I got the recipe from a friend of mine and I will never be able to eat store bought butternut squash soup again! Its got a delicious earthy flavour and a lovely fall spicy-ness. Give it a try and I promise you will love it! You can serve it as an appetizer before dinner or as a meal or snack with while grain crackers or a crusty bun.
Butternut Squash Soup
1 large butternut squash (no idea how much it weighed but it was a decent size)
Split the squash and remove the seeds, put in a casserole pan with about an inch of water. Roast in the oven about 45 minutes at 350.
1 medium onion - diced
2 stalks celery - diced
3 medium carrots - diced
3 cloves of garlic - minced (or as many as you like)
Saute these for about 5-10 minutes until veggies are semi-soft, adding garlic only for the last couple minutes.
ADD
3 cups low-sodium vegetable broth
3 cups low-sodium chicken broth (or use boullion)
1 tsp nutmeg
2 tsp cinnamon
pinch of pepper flakes to taste (I maybe had 2 pinches in it)
salt and pepper to taste
Simmer the veggies and liquid for about 15 minutes while the squash is finishing up roasting.
Scoop out the cooked squash, add it to the soup and let it cook for another 10 minutes or so. Blend in a blender or with the emersion blender, and then I add half a brick of light cream cheese. The cream cheese will melt as you stir it in, you can cube it up to make it easier. That's it! Soup!
Mmmmmmmmmm... PS Make it organic with organic veggies and broth!
Stay Healthy!
Andrea :)
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