I’m always looking for ways to use vegetables and fruits I find at our local farmer’s market and produce stand…and trying to convince my husband and kids to try new foods!
I always see butternut squash and think, “I need to try this…” So this weekend, I decided to try it!
I immediately turned to Pinterest for great recipes to try, and eventually decided upon Butternut Squash soup.
Here’s the recipe I used, which is adapted from this post at Lick My Spoon
- 1 Butternut Squash; peeled and cubed
- 1 Medium Yellow Onion; roughly chopped
- Low Sodium Organic Chicken Broth; 32 oz
- 2-3 Tbs Extra Virgin Olive Oil
- 1/2-1 Tbs Rosemary
- 1/2-1Tbs Thyme
- 1/2 Tbs Garlic Powder
- Sprinkle of Sea Salt and Dash of Pepper
- Preheat oven to 450
- In a large bowl, combine cubed squash and chopped onion
- Coat with olive oil
- Combine spices in a small bowl
- Add spices to squash, onion and olive oil. Mix well
- Place vegetables on a baking sheet lined with foil and roast for 25-30 minutes or until fork tender
- In a large pot, bring chicken broth to a simmer
- Carefully add vegetables to the broth when they are fork tender…I emphasize carefully because I may or may not have a slight burn from the splatter of the liquid 🙂
- Using an immersion blender CAREFULLY puree the mixture until it reaches the desired consistency
- Serve and enjoy!
- butternut squash and onion from the produce stand…$4.76
- organic chicken broth from Walmart…$1.98
- the other ingredients were already in my pantry 🙂