Welcome to our Monday recipe submission kick-off! What could be better than beginning with one of falls finest, butternut squash soup! This recipe comes from Deanna, mother of Brayden (in Seedlings) and baby Ashton, and is absolutely delicious! Enjoy!
2lb of butternut squash cut into chunks
½ a large yellow Vidalia onion cut into slices
3 large or 4 small carrots
4 garlic cloves halved and smashed
1 teaspoon white pepper
Salt to taste (about 1/8 tsp)
¼ tsp pumpkin pie spice or similar spice
1 apple pealed and sliced (granny, pink lady, honey crisp…tart) roasted alone for about 10 minutes to soften
– Combine ingredients in a bowl and toss in an oil (I used the Wegams basting oil)
– Roast on 425 for 15 minutes turning half way thru
– Lower oven to 375 and roast until the veggies are cooked thru and golden brown (15-25 minutes)
– Put all ingredients in a blender or processor
– Let this sit for 10 minutes covered to assure all veggies and apples are tender
– Add about 1/3 cup cream of choice, soy milk, milk, cream or buttermilk (which is the best of course)
– Puree all ingredients adding chicken or vegetable broth to desired consistency
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