When did a nut get this interesting?? Butternut squash autumn is soup calls out to us when autumn is in full swing and the chill is in the air.
With a simple, delicious and, most importantly, nutritious recipe for autumn soup, your taste buds will do cartwheels and you will feel all warm inside.
Butternut Squash Autumn Soup ? ?
Utensils: garlic mincer, chopping knife, baking sheet, large pot, and one of the following: hand blender or countertop blender
1 Large Butternut Squash
2 Large Carrots
1 Large Onion Chopped
2 Cloves Garlic Minced
1 teaspoon of chopped Fresh Thyme
3-4 Cups of Vegetable Broth
Extra Virgin Olive Oil
Optional seasoning; cinnamon and nutmeg
Preheat your oven 400F.
Cut butternut squash in half length ways, remove seeds. Rub with olive oil and season with salt and pepper. Place face down on a parchment lined baking pan. Peel and cut length wise 2 large carrots season with olive oil salt and pepper. Place on same baking pan as the butternut squash. Roast for approx 40 min or until carrots and squash are soft and start to caramelize. Scoop out butternut squash, leaving the skin behind.
Coat a large pot in approx 1 tablespoon Extra Virgin Olive Oil on medium heat, add chopped onion and sauté until it softens, approximately 5 minutes. Add the minced garlic and cook for another minute. Add the butternut squash, carrots, thyme, and 3 cups of vegetable broth. With either a submersion blender in the pot, or in a large countertop blender or food processor, blend all ingredients until smooth. (May need to be completed in stages depending on the size of your blender). You can add more broth if it’s too thick.
Add seasonings to taste, such as cinnamon and nutmeg (which we did), or maple syrup. Enjoy!!!
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