Emily's Butternut Squash

If you know me, you know I don't eat soup. But I have had some requests for some recipes, so I turned to none other than Emily! She is the queen of making up soup recipes. Here is a go-to recipe for the colder months of the year, and it's vegetarian for all you meat-free eaters.

Ingredients:


1-2 tablespoons extra virgin olive oil
2 medium butternut squashes, cubed and roasted*
1 medium onion, diced
2-3 stalks of celery (depending on size of stalk) plus any leaves that are on the stalks, diced
2-3 carrots (again, depending on size), diced
5 cloves of garlic, minced
4-6 cups of vegetable broth
1 1/2 teaspoons dried sage
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/4 - 1/2 teaspoon cumin
salt and pepper to taste

*To roast butternut squash, peel it, scoop out the seeds and slice it into cubes. Put the cubes on a baking sheet and lightly toss with a little bit of olive oil, salt and pepper. Roast the squash in a preheated 400 degree Fahrenheit oven for 20-25 minutes, or until golden brown.

1. Heat the olive oil in a large soup pot. Once oil is hot (it will slightly ripple), add the onion, celery and carrot. Sauté the vegetables for 5-10 minutes, or until tender.

2. Add in the garlic and sauté for an additional minute.

3. Add in the roasted butternut squash.

4. Add in about 4-5 cups of the vegetable broth and all of the spices. Bring to a boil and then reduce to a simmer for about 20-25 minutes.

5. Puree the soup either in several batches in a blender or with an immersion blender. If soup seems too thick for you, add in more vegetable broth, 1/2 cup at a time.

6. Taste soup to make sure spices and seasoning are to your liking. Garnish individual servings with a drizzle of olive oil, shredded cheese, or croutons. Enjoy!