|What's everyone else having?|
2 medium butternut squash
1 carton of vegetable or chicken stock (depending on how you'd like to taste, you can also add one Oxo cube)
1 medium sized onion
Your favourite cold-pressed oil (Olive, Avocado, etc.)
Some kind of food processor or blender
The biggest thing about this soup is the TIME it takes. It's really not difficult, but it will take you about an hour in total (but 45-50 minutes of that is letting the squash cook).
Set oven to 400 degrees. Cut squash lengthwise and remove seeds. Place on non-stick baking dish and drizzle with oil. Bake for 30 minutes. In the meantime, cut onion into small pieces. After 30 minutes is up, turn the squash over and cook for another 10 minutes. Flip right side up one more time, placing the onions in the place where the seeds were and drizzle with olive oil. Bake for another 10-15 minutes.
You should be able to easily put a knife through the squash. If you can't, cook it longer!
Remove squash from oven and let cool. Using a spoon or knife, scoop the flesh of the squash and onions into a large pot. This is the most annoying part of the whole process- it is much easier if the squash is super soft.
Add vegetable or chicken stock (and optional Oxo cube) and simmer on low for 5-10 minutes. Remove from heat and transfer into food processor until you reach your desired consistency.
|I was lucky enough to WIN this amazing food processor- my first one! From Happy or Hungry!!!!!|
|Background images include icing and wine. Natch.|
Serve with cracked pepper and a dash of salt. If you want to get fancy, drizzle 5% cream or even a bit of greek yogurt into each bowl.
Voila! This is an amazing soup to have over the holidays that is filling and deliciously good for you, your kids, even babies! It freezes well too. Clean eating at it's finest!
Do you have a favourite feel-good winter soup?