From the kitchen of Angie St. John
So, our family loves soup! It doesn't matter if it's cold out, warm, rainy, sunny - we would eat it every day if we could! With that being said, I like having a few soup recipes that are my "go to" when it seems like dinner is going to be later than expected. Typically we always have these ingredients on hand, and it can be done in a flash. Truly add any of the seasonings and or veggies/fruits that you'd like and you have yourself a meal. We find this Butternut Squash Soup recipe to be filling and tend to have it with a side salad or just some crusty bread & butter.
You will need:
A large butternut squash (or smaller, depending on the amount of soup you'd like to have)
1 apple (diced)
1 onion (diced)
2 stalks celery
*optional - any other fruit or vegetable you think may roast up well with the squash
Vegetable broth or water
Seasonings: we use a little salt, garlic powder, pepper, cinnamon and turmeric
1. Preheat oven to 350.
2. Peel and dice your squash and other fruits and vegetables.
3. Once it's all peeled and diced, toss in a bowl with your olive oil and seasonings, then place on a cookie sheet and bake in the oven for 20 minutes (check on it every so often). You may need more baking time if your diced chunks are larger.
4. Remove from oven, let cool for a bit and then put ingredients in a stock pot. Add your vegetable broth or water and fill it to the veggie line. If you want a thicker soup, don't overfill with broth or water. It's easier to add more broth/water at the end if you want to make it thinner. Let soup come to a boil and then turn it off and let cool.
5. Once cooled slowly add soup to a blender of your choice. Leave some chunks out or blend it all up, depending on what you like. Place it back in the stock pot warm it up and enjoy!