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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup, by , is from Chef Ivan's , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristina Nixon

Category:
Category:
 

Smell of Autumn in the Air!


Ingredients:  
Ingredients:  
To prepare the Butternut Squash Soup you will need the following ingredients:
1 butternut squash
3 small apples
1 medium pear
1 medium onion
2 table spoons olive oil
2 fresh sprigs of rosemary
4 cups of vegetable broth
1 lime (juiced - add to broth)
ground garlic, salt and pepper to taste
sprinkle of cinnamon and nutmeg
garnish dollop of freshly made pesto (optional)
garnish a few pieces of fresh cilantro (optional)

Directions:
Directions:
Peel and deseed the squash.
Save the seeds for your garden and see if you can grow them OR roast the seeds in the oven for garnish to the soup or to just eat as a healthy snack. "Place them in a single layer on a cookie sheet and lightly roast them at 160-170F in the oven for 15-20 minutes. By roasting them for a relatively short time at a low temperature you can help minimize damage to their healthy oils. Linoleic acid (the polyunsaturated omega-6 fatty acid) and oleic acid (the same monounsaturated fatty acid that is plentiful in olive oil) account for about 75% of the fat found in the seeds. I highly recommend using local organic products as much as possible. I know and understand how expensive this can get but they definitely do taste better and are better for you. Who knows how all those pesticides will build up and end up reeking havoc on our bodies. I use a service "Palm Beach Organics" that delivers a box of organic local produce right to your door! www.palmbeachorganics.org check 'em out! Chris is fantastic!
Preheat oven to 350 - 400F. Chop all vegetables, including squash, in equal size pieces for even roasting. Place in large bowl. Add the olive oil, rosemary, nutmeg, cinnamon, garlic, salt and pepper. Toss to evenly to coat. Place on baking sheet and roast in the oven for about 20 minutes. YUM!! I smell AUTUMN in my own kitchen!
As a side this soup is excellent for your mood and to de-stress, to help you sleep at night, and packed with tons of great vitamins and minerals. For example rosemary is great to boost your mood and help with memory and cinnamon aids in weight loss.
Once the vegetables are roasted place in a food processor or blender. I used a Kitchen Aide Food Processor. Blend with vegetable broth (with lime juice - see above) to the consistency of your liking. Once blended, place on stove top and simmer for about 15 minutes to let all the flavors blend together in harmony! Serve in soup bowls with a dollop of freshly made pesto (optional) and a few pieces of fresh cilantro (optional). YUM!!
I placed the extra in the freezer for one of those nights when you just need a nice hot cup of soup.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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