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    • Roasted Butternut Squash Soup

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    •  9/16/2014 9:43:36 PM
    •  This is by far my favorite fall soup. It is so simple, so delicious, and my kids all like it! I have been waiting for the weather to cool off enough here in Texas to make soup. We finally got rain, " a cold front" someone called it. It got down to almost 60 degrees for a day (we are back up in the 90's already). So I had to act fast and make this soup. Luckily most ingredients are usually on hand. Just had to pick up the squash!

      Soup is one my favorite ways to load in a bunch a veggies, second to green smoothies, of course!

       

      If you have ever been intimidated by fancy soups look no further than this no fail, make your house smell like heaven, simple to create recipe! 

       

      Roasted Butternut Squash Soup

       

       

       

      Ingredients:

      1 Butternut Squash

      1 Large Yellow Onion

      1 TBSP Olive Oil

      1 Head of Garlic (the entire head)

      3 Celery Stalks, chopped

      2 Medium sized Red Potatoes, chopped

      6-8 Large Carrots, chopped

      3 Cup Water (approx)*

      2 Heaping TBSP Better than Bullion "No-Chicken Base"*

      *Option to use 4 cups Veggie Broth in place of the water if you do not have access to the bullion. 

       

       

      Roasting the veggies:

       

      Preheat oven to 400 degrees. Line baking sheet with parchment paper. Cut Butternut Squash in half lengthwise, leaving the seeds in for now. Place facing up seeds exposed on the baking sheet. Quarter the onion and separate the pieces. Spread evenly on baking sheet. Drizzle both the squash and onions with olive oil. Cut the top off of the head of garlic so the top of the cloves are exposed. Wrap the garlic in foil and place on the pan. . Place in oven for about an hour or until the squash is soft. The onions will blacken on the edges and your house should smell pretty amazing. Remove and allow to cool while working on the next step.

       

       

      Creating the soup:

       

      Place the carrots, celery, and red potatoes in a large pot and cover with water (about 3 cups). Bring to a boil and allow it simmer for about 15 minutes or until the carrots and potatoes are soft. The roasted veggies should be cool enough by now. Scoop the seeds out of the squash. Then scoop the squash out of the skin and into the soup. It should come out fairly easy. Add the onions and garlic to the soup as well. Add garlic by squeezing from the bottom directly into the pot. It should also come out pretty easy and smell so nice! Add the bullion and stir all the veggie together, to mix the bullion evenly.  If you have an immersion hand held blender then use that to blend the soup until its thick and creamy. Otherwise, scoop the soup into a food processor or a high powered blender and blend until smooth. Returning it to the pot to keep warm, serve immediately. 

       

       

      It's her favorite soup, she begged for a photo with it!

       

       

       

       

       

       

       

      • Soup i love it mostly the one with the carrots, but this looks awesome as well. Also I love the website, it's very stable! Can i ask you which provider do you use? I have heard about www.Eaglehost.info and that they have very professional services but still thinking about it, Thanks Nina
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