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!
Ingredients
– 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!
- 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.
- Add olive oil, garlic, bell pepper and carrots to a large saucepan. Cook over medium heat until soft (5-7 minutes).
- Add the broth, water and spices to the pan, and bring to a boil.
- Add in the cubed butternut squash, letting the flavors mix – about 5 minutes.
- Let stand for another 5 minutes until soup isn’t extremely hot.
- 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.
- Once blended, transfer the soup back to the saucepan. Heat if necessary.
- Garnish with anything of your choosing (pumpkin seeds, thyme, more seasoning).
Enjoy!!