Friday, April 22, 2011

favorite soup: butternut squash

one of my favorite soups
butternet squash!
and its so easy to do 

1. Chop the butternut squash into sections like these and clean out the seeds and stringy-ness
2. Preheat the oven to 450 degrees F 

2. Drizzle the squash (on the flesh side) with olive oil and salt and pepper

3. Turn the squash flesh side down in a lipped roasting pan (or cookie sheet) and bake for approximately 40-50 mins (depending on the size of your squash it might take less or longer). 

The squash should be softer to the touch after baking. 

4. Scoop the flesh into a big pot. 

5. Add organic vegetable broth (add as much or as little as you want-you control the texture of the soup) and puree with hand blender (or you can mash it by hand in the pot or pour sections into a blender/food processor)

Test out a few different broth options to find what you love. The Pacific foods veggie broth lends a tomato-y taste to the soup which sometimes I love. 

6. Add in some cream and stir. 
7. Enjoy!

1 comment:

  1. This sounds good. I've been a little hesitant to try it... But the recipe sounds so easy and nummers that I've got to try it! Thanks for sharing, love.


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