Butternut Squash Soup
Prep: 15 minutes - cook: 30 minutes to 40 minutes - ready in:45 minutes to 55 minutes
The perfect soup to warm your soul on a crisp fall evening, pureed squash brings together all the flavors of autumn to your bowl. Naturally sweet butternut squash is enhanced beautifully by the use of cinnamon in this recipe. Chopped walnuts give this meal just the right amount of crunch. This soup will have all your senses soaring.
Ingredients
- 1 container (2lb) Ready to cook Butternut Squash (peeled and chopped) DelMonte-Fresh-Costco
- 1 whole Onion, chopped and 1 green peeper
- 1 ½ Tsp garlic- chives power - or a fresh garlic will be better. (don’t have it today)
- 1 quart water – I usually add Chicken Stock ( don’t have it today)
- 1 tsp Sea Salt
- 1/2 tsp dry mustard
- 2 tsp minced fresh rosemary
- 2 Tbsps. Organic Coconut Oil
Process
- Preheat oven to 450⁰ (very important to bake. The ingredients will married together in a beautiful symphony of flavors).
- In a large bowl, combine butternut squash and remaining ingredients; toss well to coat.
- Arrange the butternut squash in a single layer on a baking sheet.
- Bake at 450⁰ for 30 minutes or until soft and lightly browned, turning the pieces after 15 min. (the kitchen will smell like heaven)
- Removed the squash from oven and puree soup in a food processor or high-speed blender (I have the “Vitamix”) until smooth.
- Garnish with a sprinkling of cinnamon and chopped walnuts.
Enjoy!
Number of Servings: 8
- Calories: 63
- Total Fat: 2
- Total Carbohydrate: 11
- Protein: 2
- Sodium 64
- Sugar 3