Butternut Squash Soup
It's been an at home kind of a weekend. We had no where to be and no where to go so we just had a relaxing weekend as a family at home. Enjoying some games and lots of cuddle time with movies. Sometimes you just need to slow down. Especially because the holidays are right around the corner and you know how crazy your weekends will be then!
I made this SUPER easy soup this afternoon. So so easy!
This recipe is from the FIXATE Cookbook. It serves 6 and it's 3 GREEN containers for anyone doing the Fix.
What you'll need:
- 2 medium butternut squash, cut in half lengthwise, seeds removed.
- 1 TBPS olive oil
- sea salt to taste
- 4 cloves of garlic
- 4 fresh thyme springs
- 4 cuts of low sodium vegetable broth
- hot water
- Preheat oven to 425*
- Lay squash skin side down on a baking sheet. Drizzle with oil
- Season with salt and pepper, if desired.
- Place on garlic clove and one thyme spring into the seed pocket of each squash half. Cover with aluminum foil
- Bake for 35-40 minutes, or until squash is soft, but not dried out. Remove from oven. Let squash rest until it is cool enough to handle.
- Peel squash: discard skin and thyme.
- Place squash, 1 cup broth and garlic in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth. I just used my bullet for this.
- Place squash mixture and remaining 3 cups broth in large saucepan; cook, over medium0high heat, stirring frequently, for 5-8 minutes, or until hot. If soup is too thick add water.
- Evenly divide soup into six serving bowls, enjoy!
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