…And all kinds of other sweet vegetables. What is January without a piping hot roasted butternut squash soup? First, its color is gorgeous, and the smell, ah the smell! This soup is sweet without any added sugar and creamy without any added cream. It is like eating dessert as a first course and it is packed with vitamins, minerals and antioxidants! What I like about soups is that, most of the time, you don’t have to measure anything. A soup is a little like a salad: You throw anything you want in it, nuts, seeds, fruit, and any vegetable that’s crying to be used. In warm weather, my first course of choice is a salad. In cold weather, it is a cup of soup.
Roasted Butternut Squash Soup With Sweet Potatoes And Carrots
- 1 medium-sized butternut squash, peeled, seeded and cut into chunks
- 2 carrots washed and cut into one inch logs
- ½ of a big sweet potato (a left-over from some previous cooking), peeled and cut into chunks
- 1 sweet onion peeled and cut, same size as above
- 2 garlic cloves, peeled and crushed
- 1 apple, peeled and cut into eighths
- The juice of one orange
- Thyme and Rosemary from my indoor herb garden
- 1 or 2 tbsp of regular oil
- Salt and pepper to taste
- Vegetable broth as needed
- Spread all the vegetables on a cookie sheet lined with parchment paper, pour the oil and sprinkle the herbs evenly on top and season with salt and pepper.
- Bake at 375 degrees F for 45 minutes to one hour, or until the vegetables are tender and can be cut easily with a fork.
- Blend in several batches covered with hot vegetable broth. You can make this soup as light or as thick as you wish by monitoring the amount of liquid you use and you don’t need to add any sugar, milk, cream or butter. Adjust salt and pepper to taste.
For a healthy lunch: One cup of soup, a mixed greens and vegetable salad, and a pear for