Hello readers!!!
Our very first winter in Boston has been quite bumpy with all the snow and blizzards every week. Well today is one of those days, so I figured why not cook something that complements the freezing temperature and gusty winds. The recipe I am about to share with you is quite simple, delicious and most importantly healthy! Introducing the Butternut Squash Soup. After many alterations to the recipe, I feel pretty good about this one.
Ingredients:
1 Butternut squash
2 teaspoon black pepper
4 cups of water or vegetable broth
1 tablespoon honey
2 teaspoon brown sugar
2 teaspoon of chili powder
Chopped parsley
Olive oil
The star ingredients:
3 garlic cloves
1 teaspoon ground nutmeg
1 to 2 teaspoon ground cinnamon
Himalayan salt
1. Preheat oven to 375 degrees F.
2. Cut the squash vertically, scrape out the seeds and peal the skin off. Chop the butternut squash into medium sized square cubes.
3. Place them in to a baking sheet. Drizzle olive oil over the squash cubes just enough to lightly coat them.
4. Bake squash cubes until very soft, about 50 minutes at 375 degrees F.
5. Meanwhile, on medium high heat up a tablespoon of olive oil in a small skillet. Add the grated garlic, chili powder, cinnamon and nutmeg. Cook the mixture just about a minute till the garlic gets slightly golden brown.
6. After the squash is well baked, puree it in a blender. Add the vegetable broth in batches. Then add in the garlic mixture and give it a good blend.
7. At this point the soup is ready! Pour the soup in a pot and let it simmer for a couple of minutes till its nice and hot.
8. Garnish the soup with some chopped parsley.
Enjoy!
