Butternut squash: soup or oven roasted, the perfect options to warm you up on cold days to come. I recommend you make this again, and again, and again. It is simply delicious!
Ingredients ( 4-6 servings )
- 1 squash
- 2 carrots
- 1/2 of root celery ( optional )
- 1 parsnip
- 4 white potatoes
- 1 onion
- salt and pepper
- extra virgin olive oil
Peel, wash and cut all the vegetables in small cubes except the onion which I just cut it in half. Bring a large pot of water to a boil. Add the veggies. Season with salt. Add 2 -3 tbsp of olive oil and 2 bay leaves.
Simmer until the veggies are well done ( about 30 minutes ). Remove the bay leaves.
Place the vegetables in the blander. Add a cup of vegetable stock and puree them on smooth level until creamy. Add more stock until you get the desired consistency.
With the vegetables stock that was left, I made a brown rice hair pasta soup.
Ingredients for the oven vegetables( 6-8 servings )
- 1 squash
- 2 large zucchini
- 1 large eggplant
Wash the squash, zucchini and eggplant. Peel the squash. Discharge the ends. Cut all the veggies in cubes, not very small; maybe about 1 inch cubs.
Place the vegetables in a large bowl. Season with extra virgin olive oil, salt and black pepper and dried oregano ( optional ).
Place the vegetables in a tray and bake them for about 15-20 minutes in a preheated oven at 350 F.
If you like the butternut squash the same way I do I am sure you will enjoy a butternut squash day as much as I did 😉
Bone Appetite !