Roasted Butternut Squash Soup
Yesterday the last bit of snow in our yard had finally melted. Today, I woke up to this…
Mother nature has decided to prolong our winter a bit longer around here and we are faced with some more snow. Instead of getting upset about it, I am trying my darndest to embrace it. I had forewarning that it was coming so I was at least able to “prepare” myself for it, but it still hurts a little bit to see the ground covered in white.
But, there is absolutely NOTHING I can do about it. So I’m trying not to let it ruin my day.
It’s kind of like life. Sometimes life throws you a few inches of snow in April. We are all faced with ups and downs and curveballs along the way. We can choose to sulk and get dragged down by the downfalls, or we can choose a positive attitude and make the most of the situation.
To embrace the weather we decided to make a fire in the fireplace. I honestly didn’t think we would be having any more of these this spring but last night I figured, why not, it’s cold enough outside and it would make for a cozy evening.
Yup, this is a real scene of an April evening.
What else do you think of when you think of a perfect cozy evening? Homemade soup of course! I had a package of frozen butternut squash that I roasted in the oven with onion and garlic.
Once it was roasted I added it to a soup pot, added bone broth, and some spices, and let it simmer for 20 minutes or so. I then used my immersion blender to puree the soup. I ladled the soup into a couple of bowls, topped them with fresh cilantro, and that was it. This soup is so incredibly easy.
| Butternut Squash Soup | Print |
- 2 lbs butternut squash, cubed
- 1 large white onion, chopped
- 5 small garlic cloves (or 3 large ones)
- 4 cups chicken broth (I used homemade bone broth)
- 2 tsp salt
- black pepper
- 2 Tbsp coconut aminos (you can substitute with soy sauce)
- ¼ tsp cumin
- ⅛ tsp garlic powder *optional
- a sprinkle of nutmeg
- fresh cilantro
- Preheat oven to 350 degrees F. If you have a roasting option, select roast.
- Spray one large baking pan with olive oil. Place squash, onion, and garlic on the pan and spread into one layer. Spritz top with olive oil. Sprinkle with salt and pepper.
- Roast for 30 minutes.
- Remove from oven and transfer to soup pot.
- Turn stove top to low. Add remaining ingredients except cilantro. Stir, bring to a simmer and cover.
- Simmer for 20 minutes stirring occasionally.
- Use an immersion blender to puree soup. Ladle into bowls and top with fresh cilantro.
An outdoor workout is not in the cards today. I’m going to continue to “embrace” the snow situation as best as I can and lace up my shoes and hit the treadmill downstairs. Spring WILL make its appearance again and it WILL stick around soon. I am not losing hope.
Life WILL have its ups and downs but I refuse to let the lows keep me low. Keep your head up, be thankful for a new day, and make the most of a less than perfect situation.
Question: How do you stay positive?
