Happy Wednesday! I just realized we’re a week away from Thanksgiving! That means next week will be a 3 day work week, with lots of food, and I can decorate for Christmas without judgement! (to everyone who has already pulled out your Christmas decorations: you are my hero.)
I woke up with the beginnings of a cold yesterday so I’ve been doing a bunch off home remedies to keep it at bay, and it’s sort of working? I think I’ll be able to skip over the worst parts, and that’s good enough for me!
So let’s talk soup. I love creamy soups. My absolute favorite is tomato, but my second favorite is butternut squash. I love that it’s an easy way to get nutrition in, and if you’re able to make your own broth that’s even better! If you’re purchasing your broth, be careful to choose organic bone broths for the best nutritional value. My favorites are Kettle and Fire, Epic, and Bonafide.
It took me a few tries to get this soup right, but I love how easy it is to put together thanks to my super lazy way of cooking the whole squash. If you’ve ever peeled and cut a butternut squash, you know how annoying it can be. The worst part for me is the bits of squash that seem to cling to my hands like a second skin. I decided to experiment with cooking the squash whole to save some hassle, and it worked!
I cut the squash in half, then half again, and scooped out the seeds. The I drizzled in avocado oil and sprinkled with some salt, pepper, and cinnamon, and roast the whole squash face down for about 45 minutes. The result was perfectly roasted squash with skin that easily peeled off with a butter knife. Total lifer saver. You’re welcome.
Roasted Butternut Squash Soup
Serves 3 – 4 | Prep time: 15 minutes | Cook time: 60 minutes
- 1 Large Butternut Squash
- 1 Tbl Cinnamon
- 1 Tbl Avocado Oil (can substitute coconut oil or butter/ghee)
- 1 Medium Apple, peeled and diced
- 1 Cup of Chicken Broth
- 1 Tbl Butter or Ghee
- 1 Tsp Sea Salt
- 1/2 Tsp Ground Black Pepper
- 1 Tsp Ground Cloves
- 1 Tbl Ground Sage
- 1 Tbl Apple Cider Vinegar
- Preheat the oven to 400 degrees (F)
- Cut the squash in half right above the rounded bottom, then cut in half again and scoop out the seeds.
- Lightly coat with Avocado oil, and sprinkle with sea salt, black pepper, and cinnamon. Bake facedown on a baking sheet lined with parchment paper for 45 minutes or until squash is fork tender.
- Once the squash is cooked, let it cool for 5 minutes and peel the skins off of the squash.
- While the squash is cooling, heat the butter in a medium sized pot over medium heat. Add the apples with a sprinkle of cinnamon and saute until soft.
- Blend the squash, apples, and broth together; either in a blender or with a stick blender right in the pot (my preferred method) until completely smooth.
- Add the remaining spices and apple cider vinegar to the soup and simmer for 10 minutes. Adjust seasoning to taste (you may need more salt depending on the sodium level of the broth)
- Garnish suggestions: bacon, heavy cream or coconut milk, fresh chopped sage