Perfect with my Pork Loin Roast and Roasted Tomato Spaghetti Squash!
When the temperatures outside starts falling and the leaves start changing, it's time to head into my little kitchen and make a hearty batch of soup. What's better than the comfort of a warm bowl of soup on a chilly autumn day? Not much, except for time spent with the people I love.
Ingredients
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3 medium size butternut squash
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2 ½ box (48oz each) Chicken Broth
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4 large carrots
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1 onion
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3 stalks of celery
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1 tsp grated ginger or 1 ½ tsp of ginger powder
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1 tsp nutmeg
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1 Tbs salt
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2 tsp pepper
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2 tsp garlic
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1 cup cream
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1 Tbs lemon juice
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Toasted pumpkin seeds
Directions
Preheat oven to 425 to roast butternut squash. Cut butternut squash in half, length wise. Scoop out pulp and seeds. Use peeler to peel outer skin off on each squash half. Cut and dice each butternut squash in bite size pieces and place in shallow baking pan. Drizzle olive oil and sprinkle salt and pepper over cut up squash and mix together. Roast for about 25-35 minutes til tender.
While butternut squash is cooking, dice up carrots, onion and celery. In heated up sauté pan drizzle olive oil into pan . Place cut up carrots in pan and add salt and pepper and cook til tender. Remove. In same sauté pan drizzle olive oil and add diced onion and add salt and pepper and sauté til tender and translucent. Remove. In same sauté pan drizzle olive oil and add celery and sprinkle salt and pepper over celery and cook til tender. Remove.
When butternut squash has finished roasting in the oven remove and cool slightly. In a large stock pot add the ingredients: squash, chicken broth, vegetables and seasonings. Bring to a boil and then turn heat down to a simmer and cook til squash is tender and can be blended. Once squash is cooked use an immersion blender to blend all of the ingredients into a smooth consistency. Add more chicken broth if you would like if the soup is still a little thick. Add cream and keep simmering on the stove. Taste to see if additional salt and pepper and seasonings need to be added. Taste again. Add lemon juice. It’s amazing how this gives the soup a pick me up and brightens it up in taste.
Toast pumpkin seeds in a sauté pan til slightly brown and Add as a garnish if you like.
Pairs perfectly with my Pork Loin Roast and Roasted Tomato Spaghetti Squash.
Enjoy.
