Oh my gourd! Friday. Finally.
This has been a crazy week. So busy that I forgot I had some squash sitting in my pantry. What to do, what to do.
This soup recipe is one of my faves for the cold, snowy season ahead – or for cleaning out the fridge 🙂 Perfect with some crunchy foccaccia and a glass of vino.
2 butternut squash | cleaned of seeds
1 large onion
2 celery stalks
1 carton of veggie stock
pepper to taste
- Preheat oven to 425 degrees. Place squash on baking sheet and drizzle with olive oil. Season with garlic powder, black pepper and thyme. Roast until tender about 25 minutes.
- When ready, remove from oven and scoop out the fleshy insides of the squash. Place in a bowl to use later.
- In a large pot, heat olive oil and add diced onions, carrots and celery. Cook until onions are translucent – be sure not to burn them!
- Add your veggie stock to the pot and soft squash. Throw in your bay leaf and let simmer for 20 minutes or until carrots are tender.
- Remove your soup from the heat, fish out the bay leaf and let stand for 5 minutes. Puree soup in blender until smooth and return to the pot. I like to finish the soup with a drizzle of olive oil. If your soup is too thick, add some more veggie stock while you reheat in the pot.
This soup keeps well in the fridge and has no dairy despite its creamy consistency. Happy tummy, happy thighs!