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Butternut Squash Soup

Although it seems like we may have finally kicked winter to the curb, I had to get in some last minute soups while I still could. After roasting some butternut squash last night, I decided to finally make it into some homemade soup that I’d been meaning to try for so long. While my kitchen doesn’t contain a plethora of ingredients, I decided to take a few recipes and butcher it as I went. I made some things up along the way, but the soup turned out great!


–       1 large butternut squash (peeled, cubed and roasted)

–       1 red bell pepper – chopped

–       4-5 large carrots – chopped

–       1 cup of vegetable broth (or chicken broth or if you have neither water will do)

–       1 cup of water

–       1 clove of garlic (the jarred minced kind will work too!)

–       Cinnamon, salt, pepper, cumin, or any other spices/seasonings you prefer!

  1. Some recipes call for boiled squash, but I had already peeled cubed and roasted my buttnernut squash. To do so simply cut into small pieces, drizzle with olive oil and cook at about 425 for about 30 minutes.
  2. Add olive oil, garlic, bell pepper and carrots to a large saucepan. Cook over medium heat until soft (5-7 minutes).
  3. Add the broth, water and spices to the pan, and bring to a boil.
  4. Add in the cubed butternut squash, letting the flavors mix – about 5 minutes.
  5. Let stand for another 5 minutes until soup isn’t extremely hot.
  6. Using a blender, puree the mix in batches (be sure not to do it all at once) until smooth or until desired consistency. *Be sure to remove the small cap from the lid and cover the space with a paper towel – this lets the steam escape.
  7. Once blended, transfer the soup back to the saucepan. Heat if necessary.
  8. Garnish with anything of your choosing (pumpkin seeds, thyme, more seasoning).



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