All week long, I’ve been thinking of fall soups! I love butternut squash in any form. It’s good for your immunity. Like other orange-colored fruits and vegetables, butternut squash is full of beta-carotene and alpha-carotene. Your body converts them to vitamin A, which is important for your immune system. Its 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 bone broth
1 tbsp butter
1 cup 1/2 and 1/2
1/4 tsp nutmeg
1/4 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground ginger
Salt and pepper
Crumbled goat cheese ( optional)
Orchard Valley Salad Toppers
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 lightly brown. Add purée, spices, butter and bone broth. Simmer on low for 30 minutes for flavors to blend. Add 1/2 and 1/2 and heat through. Ladle into bowls and top with cheese. I found a fabulous cranberry and orange Chavrie at Publix. I also added salad toppers which have glazed pecans, dried cranberry’s and sunflower seeds. This is just fall in a bowl y’all! Makes 2 medium servings so you will want salad or sammie with this. Atleast I do!