butternut squash, carrot & ginger soup

There's just something about butternut squash that makes me want to eat it everyday. In all different forms. Last week I was on a soup kick {I ordered the vegan stew from Datz three times over five days}, so I decided to try out the hot soup feature on the Vitamix.
This recipe is super simple, and if you don't have a Vitamix, it can easily be accomplished with an immersion blender. I boiled a bit of chicken with rosemary, thyme, and salt, then added it to the soup for some protein {it takes about 10-12 minutes for two breasts}.

4-5 large carrots {as you can see, the ones I had were ginormous}, peeled and sliced in half
1 butternut squash, sliced in half, seeds removed
1 inch fresh ginger, peeled and chopped
3 cloves garlic, chopped
4 cups of chicken broth
Approx. 1/4 cup olive oil
salt and pepper (to taste)
baking sheet
parchment paper

Preheat oven to 400 degrees. Place the parchment paper on the baking sheet. Brush the carrots and the skin side of the butternut squash with olive oil {be sure to cook the butternut squash skin side up}. Bake for 45 minutes, or until fork tender. After removing from the oven, scoop out the butternut squash from the skin. Add the chicken broth, ginger, garlic, squash, and carrots into the Vitamix, and set it to the hot soup setting {or use an immersion blender and blend until the right consistency}.

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