In my quest to eat a few more veggies last week, I made a batch of butternut squash soup. I have listed the ingredients below, but I will apologize in advance as I did not measure anything out – just a dash here, a sprinkle there… But it turned out well, and it was a perfect meal for a day that was cool, damp and windy outside.
1 butternut squash, peeled, cubed (I tossed with olive oil and roasted in the oven for a bit)
1 32 oz carton of low-sodium stock (veggie or chicken, if you prefer)
1 onion, diced
2 small carrots, peeled and chopped
2-3 garlic cloves, minced
Ginger (freshly grated)
Dry rubbed sage
Pumpkin pie spice
Salt and pepper
Combine veggies in the pot with some olive oil and cook until onions are soft. Add the broth and simmer for 20-30 minutes. Blend with a hand-immersion blender, serve with some hot, crusty bread and butter, and enjoy!