Wednesday, October 12, 2011
Butternut Squash Soup
With my lack of recipes you might think I don't cook that often. Well, that's kind of true. It's especially true in the summer when I mostly eat fresh fruit with cottage cheese or plain yogurt. Also, living in a city with so many food options, I find myself eating out a fair amount. But as the season starts to turn to fall, I start to turn to soup.
My mom makes this delicious butternut squash soup. We ate it while I was home last weekend and then I made it this week. Easy, healthy, and lasts for days. It's easy because we use pre-cut squash. If you have the time and energy to do it yourself, I am very impressed. The amount of the veggies isn't so important, so don't worry if you don't have it exact.
2 packages of pre-cut butternut squash
2 medium russet potatoes
1 package mini carrots (1 pound I think)
1 large onion
2 cloves of garlic
4 cups gluten free vegetable broth
2 cups cheddar cheese
salt and pepper to taste
parsley for garnish
1) Preheat oven to 425. Chop the potatoes and onion into large pieces (similar in size to the butternut squash).
2) Put all vegetables and vegetable broth in a large baking dish. Cover and bake for one hour.
3) Transfer the roasted vegetables and broth into a large pot and blend with an immersion blender. Or blend in a regular blender before transferring to the pot.
4) Stir in the cheese and shake in a bunch of salt and pepper to taste. Garnish with some parsley.
Serve with warm bread.