Foodie Friday


Image source: https://www.livelearnlovewell.com/recipe/carrot-butternut-squash-soup/

Healthy Recipe of the Week

Are you burned out of turkey?

Do you crave a fall soup to warm your belly?

Try Emma’s Friendsgiving-inspired Butternut Squash Soup!

*Special thank you for wellness expert and senior Peloton instructor, Emma Lovewell for sharing this recipe in her new, redesigned newsletter.

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil

  • 1 large Yellow or White Onion (chopped)

  • 1 medium Butternut Squash (peeled, seeded, and cubed) (*Save seeds for roasting!)

  • 2 large Carrots (chopped to the same size as squash)

  • 3 Garlic Cloves (smashed)

  • 1 tablespoon (or 4 – 5 leaves) Fresh Sage (chopped)

  • ½ tablespoon Fresh Rosemary (minced)

  • 1 teaspoon Grated Fresh Ginger (*may be substituted for ginger powder)

  • 3 – 4 cups Vegetable Broth

  • Freshly Ground Black Pepper and Salt, to taste

  • Everything But the Bagel Seasoning, to taste (*optional)
  • Bread of choice (cubed) (*optional)

Directions

Preheat oven to 400° degrees Fahrenheit (on convection roast). Lay the butternut squash, carrots, and garlic on a baking sheet. Drizzle olive oil over vegetables, salt and pepper, and place in oven. Roast for 15 – 20 minutes.

In a large soup pot, heat the olive oil on medium-low heat. Add the chopped onion for 5 – 10 minutes, or until light brown and cooked through.

*If using croutons, cut pieces of bread into cubes and roast in the oven, still at 400 degrees, for about 5 minutes, or until golden brown. Set aside for topping.

Add the roasted butternut squash cubes, carrot, and garlic to the large soup pot. Cook for about 5 minutes and then add herbs, salt and pepper. Cook for another 2 – 3 minutes.

Add the vegetable broth and bring to a boil. Turn down heat and simmer until squash and carrots are cooked through (about 20 minutes). Stick a fork in it to check!

Turn off heat and begin to blend. With either an immersion blender or, if using a regular blender, carefully 1 – 2 cups at a time until fully blended and smooth.

Serve hot in a bowl with Trader Joe’s Everything But the Bagel seasoning and croutons on top.


Reference 

Lovewell, E. (2021, November 23). Butternut squash and carrot soup. Live Learn Lovewell. https://www.livelearnlovewell.com/recipe/carrot-butternut-squash-soup/


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