Butternut Squash AMAZINGNESS :D

Hi all, sorry you’ve had to wait so long for an update. I’ve been cooking and taking photos, but work and this amazing new game Rocket League have been taking up a significant amount of time… Also the gym, can’t forget that… Ahh, fitness, the never ending journey.  ANYWAYS.

This week, a fabulous warm and fuzzy squash soup, which I know may be the last thing on your mind in the Summer, but, its a fabulous treat to me just the same.

Roasted Butternut Squash Soup

Servings: 4, 383 cals/serving

INGREDIENTS:
  • 2lbs butternut squash, peeled and cubed
  • 10 slices of bacon
  • 1 large white onion
  • 1 apple (honey crisp or granny smith is my fav)
  • 1 red pepper
  • 6 cloves of peeled garlic
  • 1 cup white wine (dry is better than sweet here)
  • 4 cups chix broth
  • 8oz of goat cheese
  • Spices: salt, pepper, red chili flakes, cinnamon and garlic
  • *** special tool, IMMERSION BLENDER, GOOD FOR SO MANY THINGS
INSTRUCTIONS:

1) Get chopping… Prep is THE BIGGEST part of this recipe unfortunately.  For the users that want to stop reading, keep going. I promise the tasty result at the end is worth it.  Pre-heat your oven to 425 degrees and place foil on a 13 x 9 pan, spray with non-stick cooking spray.

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2) Grab your butternut squash, cut off the ends, peel, de-seed and cube, add to tray.  Peel and cube your onion.  Cube your apple and pepper minus core and add all to sheet.  Add pinch of pepper and salt and place in oven for 60 minutes.

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3) Grab a sauce pan, heat, cube your bacon and dice your peeled garlic cloves.  Add to pan and stir until browned and fragrant.  Place on side on paper towel lined plate.

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4) When your timer is up, remove veggies from oven and set aside.  Grab a large stock pot, add 4c of chix stock and 1 cup of white wine to pot.  Add all cooked veggies to pot and seasoning. My secret is the cinnamon, gives it a fabulous flavor.  I usually add 1-2 tablespoons. Bring to a boil and then turn down heat and simmer for 15 minutes to soften veggies further with liquid.

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5) Take your immersion blender, and blend until thick and bright orange.  Add 4oz of goat cheese and give one more round of blender around the pot.

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6)Divide into equal servings and top with bacon/garlic mixture and remaining goat cheese equal parts.

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ENJOY! Recipe is gluten free and adapted from the beautiful Danielle at Krafted Koch

Happy cooking and eating, until next time! 🙂

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