It’s still so warm but, Low Country Bella is thinking of fall soups! I love butternut squash in any form. It’s good for your immunity. Like other orange-colored fruits and veggies, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system. It is also a great source of fiber. Most importantly, it tastes so good!
You will need:
2 13 oz packages of cut butternut squash
2 minced garlic cloves
1 tbsp olive oil
1 cup chicken stock
1 tbsp butter
1 cup 1/2 & 1/2
1/4 tsp nutmeg
1/4 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground ginger
Salt and pepper
Crumbled feta ( optional)
Pumpkin seeds ( optional)
Craisens ( optional)
Heat oven to 375, spread squash out on baking sheet, salt and pepper,and bake for 20 minutes until soft. Remove and let cool.
Place cooled squash a food processor with a splash of broth and purée.
Heat olive oil in a large sauce pan, add garlic and sauté until golden. Add squash purée, spices, butter and chicken stock. Simmer on low for 30 minutes for flavors to blend. Add 1/2 & 1/2 and heat through. Ladle into bowls and add toppings. This is just fall in a bowl y’all! ! Makes 2 medium servings so you will want a salad or sammie with this. Atleast I do!
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