It's fall and the cooler temps entice us to enjoy homemade soups! Today I'm taking you into the kitchen, but I definitely can see this soup enjoyed outdoors around a fire. The Butternut Squash Soup is my daughter's recipe and begs a combination of salad and bread.
1 Butternut Squash 1 c Almond Milk
1 Onion Salt and Pepper
1 Garlic Clove Olive Oil
1 c Vegetable Broth 1 tsp Cinnamon, 1/2 tsp Nutmeg
Cut the butternut squash in half and generously cover all sides with olive oil. Cut some slits in the outer skin of both pieces of squash. Salt and pepper the flesh side. Roast flesh side down in a shallow baking dish at 375 for 45 minutes, or until the flesh easily pulls away from the skin. For the last 30 minutes of the roasting, add a peeled onion and a clove of garlic wrapped together in foil. First cover the onion in olive oil and lightly salt and pepper. Let all the vegetables cool and then add the scooped out squash and half of the onion to a food processor, along with the peeled garlic clove, vegetable broth, and spices. Blend. Pour creamed mixture into a pot and add the almond milk. Blend and heat through. Adjust the amount of onion, salt and pepper according to your preferences.