…for soup! I made butternut squash soup today, and you can see my green smoothie in the background. I’m trying to kick a mild stomach bug, so it’s fruits and veggies all the way! Normally I make soup by just throwing stuff together, but this batch turned out so good I wanted to record it. It takes quite awhile the way I do it, because I would rather bake the squash first than try to peel and chop such a hard vegetable. It’s a good project for a winter afternoon!
Butternut Squash Soup
1 large butternut squash
2 onions, chopped
6 cloves of garlic, chopped
2 cups chicken broth or vegetable broth
1/4 tsp. sage
1/4 tsp. cumin
1/8 tsp. nutmeg
1/8 tsp. cayenne pepper
1/4 cup half & half
olive oil, salt, pepper
1. Cut the squash in half and scoop out the seeds. Place cut side up on a cookie sheet, brush with olive oil, and sprinkle liberally with salt and pepper. Bake at 375 degrees for an hour, or until tender. Remove from oven and allow to cool for a few minutes.
2. Meanwhile, in a large soup pot, saute onions and garlic in olive oil over medium or medium-low until onions are tender and translucent.
3. When the squash is cool enough to handle, scoop out the flesh and add it to the soup pot. Add the broth and spices, bring to a boil, and simmer for 20 minutes.
4. Blend the soup with an immersion blender until smooth. (Or, cool soup for a few minutes and then blend in batches in a blender or food processor.)
5. Add salt and pepper to taste, and stir in the half & half.