This time of year the pots start coming out and the smell of soup starts to fill the room. Butternut squash is making an appearance in this week’s share. I’m sticking with a classic Butternut recipe, we served this at our wedding and people loved it! This soup can be considered an immune boosting recipe and with everything going on right now, we need it.
So, check out the nutrition facts about this delicious Autumn harvest and get out your soup pot!
Butternut Squash Soup
Ingredients:
1 large butternut squash , peeled and cubed
1 onion, diced
6 small carrots, diced
1 tbsp rosemary
1 tbsp thyme
1 tsp garlic = 1 garlic clove (minced)
salt and pepper to taste
sprinkle of cayenne
32 oz vegetable broth (or chicken)
1/3 cup heavy whipping cream OR canned coconut milk (fat and liquid included)
Instructions:
Preheat oven to 350 degrees
Place vegetables on a baking sheet and sprinkle with the seasonings
Bake for about an hr or until vegetables are tender
Add roasted vegetables and broth to a mixer and blend, then pour into a pot, bring to a boil, then simmer for about 15 min
Remove from heat, add the heavy cream, and stir well
Enjoy!
