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A delicious soup made with roasted butternut squash, veggie broth, and spices
Preheat oven to 450°F.
Place cubed squash on a rimmed baking sheet, drizzle with extra virgin olive oil, sprinkle with nutmeg, salt and pepper, and toss to coat. Roast at 450°F for 30 minutes or until soft. Then remove it from the oven and set aside for a moment.
Add a tablespoon of olive oil into a stock pot and heat over medium-high. Add onion and garlic and heat until translucent (about 3 minutes).
Add the squash, bay leaf, and dried spices to the pan and smash together with a potato masher.
Pour in the vegetable broth and smash until combined. Simmer for about 10 minutes, stirring occasionally.
If desired puree with an immersion blender or transfer to a regular blender and puree in small batches. Soup can also be served as is.
Serve, garnishing with hot sauce and cheese if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!