Butternut Squash Soup

This is the perfect fall soup recipe that makes me feel like I am at Panera. This soup is dairy free, nutrient dense and a great source of nutrients. It pairs well with a hearty grain bread or sourdough. Personally, I will grill two sliced of bread in olive oil with turkey in between and dip it in the soup to eat.

Ingredients:

1 butternut squash

olive oil

1 yellow onion diced

2 teaspoons minced garlic

black pepper to taste

1 (32 oz carton) chicken stock/broth - no sugar or soy

3- 5 large carrots peeled and chopped

1 tablespoon of dried sage

1/2 tablespoon dried rosemary

1/2 teaspoon sea salt

almond milk (optional)

Directions:

There are two options to this recipe. The first option is easier and you better bet it's what I usually go with. The second takes more time but adds a little more robust flavor to the soup.

Option 1:

1. Cube the butternut squash, chop the carrot, and onion and add all ingredients to a large pot or crock pot. For a crock pot, cook on low for 6 to 8 hours or high for 3 to 4 hours. For a large pot on stove top, bring to a boil and then simmer until veggies mush easily with a fork.

2. Add soup to a blender or food processor and blend until pureed.

3. Add a little bit of almond milk for creaminess if desired.

Option 2:

1. Half butternut squash. Rub olive oil on each side and drizzle on whole carrots and place on a sheet pan.

2. Roast in the oven for 50 minutes at 400°F.

3. Blend carrots, butternut squash, and onions in a food processor.

4. Simmer on stove top in a large pot with all ingredients for 20-30 minutes.

5. Add a little almond milk if desired for creaminess.