A super easy Butternut squash soup, it’s possible and so delicious! Now listen when I dealt with Butternut squash for the first time, I was totally scared of it! But this hard-skinned winter squash is sweet, with an orange shell that is thin and SO easy to peel.
1 large Butternut squash
1 small onion
2 red peppers (or any color peppers)
2-3 cloves of garlic
2 cups chicken stock or chicken bone broth
Salt and Pepper
Preheat oven to 400° F
Peel, remove seeds and cube Squash. Then cut peppers and onions into chunks. add in garlic cloves
Drizzle about 1 TAB of olive oil over the veggies and toss and sprinkle with salt and pepper 1/8 teaspoon salt and 1/4 teaspoon of pepper
Roast veggies in oven for 25 mins, still once or twice
Once roasted let cool until slightly warm and then add half the veggies to your blender. Add 1 cup of chicken broth and blend until smooth. Then pour puree into a pot and repeat blending with the rest of the veggies and 1 cup broth.
Once in pot and warming add 1/4 pepper and a couple dashes of ginger.
Serve hot and garish with cilantro
**I love adding to each bowl one cut up cilantro chicken sausage from sprouts. It adds so much flavor and turns it into a hearty meal.