Butternut Squash Soup

What a cloudy and cold day here in Chicago! You can’t even see the top of the Sear’s Tower (or Willis Tower if you will) because it completely consumed by the clouds!

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Today called for some warm butternut squash soup. Over the weekend I baked a small butternut squash for about 30 minutes in the over at 350 and saved the contents in my fridge for later in the week.

Butternut Squash Soup 

vegetarian, vegan, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Ingredients:

  • 1 small butternut squash, baked
  • 1 small onion, chopped
  • 2 gloves garlic, minced
  • 1/4 cup parsley, chopped
  • 1/4 tsp dried sage
  • 1/4 tsp dried thyme
  • 1 1/4 cup water
  • Pinch of salt and pepper

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Sauté onion over medium in olive oil and heat until brown. Add garlic, parsley, and herbs, mix. Add water and squash. Bring to a boil and allow to simmer for 45 minutes. Puree in blender before serving. Top with Parmesan cheese!

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This recipe was a little bland for my liking; maybe it was the omission of salt that contributed to the flavor, but overall it hit the spot for this cold Chicago day!

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