Butternut Squash Soup | soccergrlprobs

soccergrlprobs

Butternut Squash Soup

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        We love the fall. Who doesn't? Not only is it soccer season with PERFECT playing weather, but it is pumpkin spice-squash-cinnamon recipe season (The only time you can ever consider us #BASIC). Yes....we love pumpkin just like every other girl in the universe...but we decided to go with Butternut Squash last night. It is tasty as FUDGE.
        Just like a great soccer player, butternut squash is very versatile when considering how to prepare and cook it for your meal. You can cook it in so many ways, plus it is actually healthy for you (It's an option when you aren't feeling cheeseburgers that night....) We have been tweaking our Butternut Squash Soup recipe and have finally mastered it.And let's get realistic, the recipe serves 4 people but you don't have to tell anybody that (It could be our little secret)....
 
Prep time: 20 minutes
Cook Time: 45 minutes
Serves: 4

Ingredients:
3 to 4 pounds butternut squash, peeled and seeded (typically two big squashes)
2 Macintosh apple, peeled a cored
2 yellow onions
3 tablespoons good olive oil
1 teaspoon of Kosher salt and freshly ground black pepper to your taste preference
2 to 4 cups chicken stock
1/2 teaspoon good curry powder (this is essential!)

Directions:
1) Preheat oven to 425 degrees.
2) Cut the squash, onions and apples into 1 inch cubes
3) Put into ziplock bag and toss in olive oil, shake bag till it is evenly coated and put on pan.
4) Roast 35 to 40 minutes.
5) When the vegetables are done put into a blender with chicken stock and blend until smooth and then add the curry powder.
6) Heat on stove to your liking.
7) And BAM...you'll find yourself drooling over the smell (It counts as a step because it WILL happen)
 
 
Healthy Option: We like to add scallions, roasted cashews and a little Greek yogurt (replaces sour cream). Enjoy!

Author

Shannon Fay

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