Resolve to try something new this year, try butternut squash.
Have you ever seen this long odd shaped gourd and wondered what it is and what it actually tastes like? Well the sweet and nutty flavor paired with all of its health benefits are just what the doctor ordered to help you start the year off right. Instead of chicken soup I love adding some pepper and turmeric and this soup instantly becomes a “souper” soup. Butternut squash is also very affordable and it usually only takes one to create enough to feed the entire family and once made this soup freezes really well. Pick up one today and try this awesome soup.
Serves 4- 6
- 4 cups roasted Butternut Squash
- 1 cup heavy cream
- 1 cup vegetable broth
- 1 teaspoon Montreal steak seasoning
- 2 tablespoons turmeric
- 1 tablespoon ground black pepper
- 2 tablespoons olive oil
To roast squash:
Preheat oven to 375 degrees. Cut 2 whole squash in half and remove seeds. Place a sheet of aluminum foil on a large rimmed cookie sheet. Combine olive oil and steak seasoning, brush on flesh of squash. Place squash cut side up on cookie sheet, place in oven and roast for 45 minutes to 1 hour. Flesh will pierce easily with a fork in the thickest part of the neck. Remove from oven and cool 15 minutes.
To make soup:
Once flesh has cooled scoop out flesh from skin. Add 2 cups of cool roasted squash and half of broth to a blender and combine. Pour into a pot and combine the remaining flesh, broth, heavy cream, turmeric, and pepper in a blender until smooth. Pour mixture to pot and stir to combine while heating on medium-high heat. Careful soup is very thick and will bubble like lava. If this happens cover pot and reduce heat until lava bubbles stop then continue to stir and combine until soup is hot. Remove from heat serve and enjoy.