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Thursday, October 27, 2016

The Best Butternut Squash Soup

Today was probably one of the worst weather days I can remember in a long time.  It was freezing, it was sleeting and raining all day.  It actually was a perfect day to make soup and add some recipes to my winter cooking repertoire.  I received this recipe from nutrition counselor, Sarah Davis.  Sarah specializes in nutrition for adolescents and teens and, on many occasions, I have checked in with her for before and after school smoothies and snacks and quick weekday dinner ideas.  Since I have been on my soup kick, I asked Sarah for some of her easy, yummy, yet healthy recipes, to share with you.  The first thing she thought I had to try was her "Best Butternut Squash Soup".   I have been receiving requests for a butternut squash soup, especially one that can be served to a crowd on Thanksgiving.  So, this sounded perfect.  I actually made this one today and it was sooooo easy and really delicious.  I think you will love it as much as we did.  If you would like more information about Sarah and her company Body Balance 365, click HERE or contact her directly at sarah@bodybalance365.com.  Bon Appetit!

image brown eyed baker.com


The Best Butternut Squash Soup


2-2 1/2 lbs. butternut squash peeled, seeded, and cut into 1" cubes
1 lrg. onion, chopped
2 carrots, chopped
1 lrg. sweet potato, diced
4 Tbs. unsalted butter, or vegan butter
6 cups vegetable stock
kosher salt
ground pepper
ground nutmeg
Directions:
Melt butter
Saute onions until soft. Add carrots, celery, squash and sweet potato. Cook for 5 minutes
Add stock, 1 tsp salt and bring to a boil. Cover and lower heat.
Cook for 35-40 minutes until squash is tender.
Use immersion blender (or Cuisinart) to puree when soup is cooled.
Add nutmeg and pepper to taste.