Butternut squash is easily one of my favorite veggies ever. Roast with a bit of butter and salt is really all I need to enjoy it but it also makes a heck of a soup. An easy soup too.
I make a variations of this recipe every year so feel free to improvise, add or delete. Our favorite is broccoli and kale. Sometimes we add a bit of fire roasted pepper too!
Butternut Squash Soup
1 medium sized squash, cut into smaller cubes
3 large russet potatoes, cut into smaller cubes (same size as squash)
1/2 medium sized onion
2 containers of organic veggie broth
Mix of chopped veggies: broccoli, kale, fennel, peppers, carrots, mushrooms - really anything in season or that you have in your fridge and need to use up.
2 cloves of garlic minced
1 tsp fresh rosemary chopped finely
1/2 tsp of sage
Salt/pepper to taste
Shredded cheese and/or crumbled tofu (optional)
In a large saucepan put butternut squash, potatoes, onion and both containers of broth. Put on medium heat and cover. Cook for 20 minutes or until all the veggies are tender and falling apart. Turn off heat and set aside to cool.
Take all the chopped veggies & saute in oil. Set aside.
With a hand mixer or in the blender, mix all the butternut squash/potato/onion mixture. Once done pour back into pot. Add veggies, garlic, rosemary and sage and let simmer for 10-15 minutes until flavor melds.
Serve in bowls and sprinkle with cheese or my favorite a mixture of cheese and tofu (it gives it an extra heartiness) and serve! Makes a nice compliment to grilled cheese or these cheesy croutons too!
Photo: Super Healthy Kids