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!
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
- 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
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!
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!