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Butternut Squash Soup
Butternut Squash Soup

Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

The benefits of healthy eating are these days being given more publicity than ever before and there are many reasons for doing this. The overall economy is affected by the number of people who are suffering from conditions such as hypertension, which is directly associated with poor eating habits. While we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, people can alter their eating habits for the better by implementing a couple of simple changes.

You can make similar changes with the oils that you use for cooking. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. Olive oil can likewise be good for your skin because it is an excellent source of vitamin E. If you currently are eating plenty of fresh fruits and vegetables, you may want to think about where you’re buying them and if it’s the best source. If at all possible, go for organic produce that has not been sprayed with poisonous chemical substances. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients because of storage or not being harvested at the right time.

Therefore, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. To make butternut squash soup you only need 10 ingredients and 20 steps. Here is how you achieve that.

The ingredients needed to prepare Butternut Squash Soup:
  1. Provide Butternut squash
  2. Provide Olive oil
  3. You need Onion
  4. Provide Bulb of garlic (if you really like garlic use the whole bulb)
  5. Take Celery
  6. You need Carrot
  7. Provide Thyme (3 sprigs tied in a bundle)
  8. Use Rosemary (1 sprig)
  9. Use Freshly grated nutmeg
  10. Get Water
Instructions to make Butternut Squash Soup:
  1. Preheat oven to 425.
  2. Cut butternut squash length-wise so it's cut evenly in half.
  3. Remove seeds using a spoon or your fingers.
  4. Poke holes in meat side of squash.
  5. Salt and pepper the meat side liberally.
  6. Drizzle half the olive oil over the squash
  7. Place squash on a tray and roast meat side up for 1 hour.
  8. While the squash is in oven, preheat a large pot to medium-high heat.
  9. Add remaining olive oil to pot
  10. Julienne onion. Size doesn't matter. Add to the pot and stir.
  11. Cut celery and carrot. Again size doesn't matter.
  12. Add salt and pepper and the bundle of tied up thyme.
  13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
  14. Grate the nutmeg into a small dish and add to vegetables.
  15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
  16. Add water and let simmer on med heat for about 45 min or so.
  17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
  18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
  19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
  20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.

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