Get Well Soon

October 11, 2016

 

Nothing is more warming and comforting than a big bowl of soup, especially when you (or a friend) are sick- the classic of course being chicken noodle. But one of our favorites is butternut squash. This is a tried, tested, and loved recipe courtesy of THE one and only Ina Garten. We hope you enjoy!

 

 

 

We made this batch for a care package for a friend of ours taken down with a cold. Send the soup along with a cozy throw blanket and some movies.

 

 

 

With Halloween just around the corner we went with Witches of Eastwick and Buffy the Vanpire Slayer. (Can we take a moment to talk about how on point Buffy’s hair is?!!) Add some bread to enjoy with the soup, and a bouquet flowers. Nothing brightens a mood like flowers!

 

 

Ingredients:

 

3-4 pounds butternut squash, peeled and cubed

2 yellow onions

2 Mcintosh apples, peeled, cored, and chopped

3 tablespoons olive oil

2-4 cups chicken stock

½ teaspoon curry powder

salt and pepper to taste

 

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples into cubes. Place them on a sheet pan in a single layer and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. You’ll probably need to use two sheet pans to make sure it’s in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, place the roasted vegetables in batches in a food processor fitted with the steel blade, or a blender if you don’t have a food processor. Add some of the chicken stock and coarsely puree. When all of the vegetables are blended, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper.

 

**If you’re vegan or vegetarian you can easily replace the chicken stock with vegetable stock

 

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