Transplanted Ohioan living in the rad city of Austin, Texas. I'm 20, paleo, pansexual, revolutionary, and an Aquarius. From politics and current events, to zoology and spirituality, my blog is a collection of anything and everything on this lovely planet. Ready to explore the world?
Roasted Butternut Squash Soup
- 1 lb. butternut squash**
- 1 red bell pepper
- 2 large carrots
- 1/2 large sweet onion
- 2 garlic cloves
- herbs (I used parsley, basil, black pepper, thyme, and rosemary. But feel free to change
it up
- 2 tablespoons olive oil
- 1/2-1 cup unsweetened almond milk
**I bought previously peeled/chopped squash because I didn’t know the method of cooking halved squash in the peel and then just scooping it out later. As long as the squash is organic then I would say either method is fine.
Preheat oven to 350 degrees Fahrenheit. Chop the veggies into medium-size chunks and spread in a pan. Peel and chop the garlic and sprinkle on veggies. Cover with your choice of herbs and olive oil and toss to coat. Cook for about an hour or until veggies are tender, mixing them halfway through so heat distributes evenly.
When they’re done (veggies should pierce/mash easily with a fork), put in a blender or food processor and blend until smooth. Add almond milk in smaller quantities until it gets to your desired consistency. I like thick soups, so that’s why mine looks so…not-soupy. Anyways, pour in a bowl, garnish with a bit of parsley (or other herb) and you’re good to go!
This recipe was half based on this one I stumbled upon earlier when I didn’t know what to do with a bunch of squash I had leftover. I wish I was better at describing tastes, but it’s nutty, sweet, and you can taste how each of the distinct flavors of the ingredients support and mingle with one another to create a unique blend. A.K.A. it’s pretty fucking delicious.
Enjoy!
