Warm up during this (hopefully) final Spring frost with our Roasted Butternut Squash soup, made from your weekly box ingredients!
Roasted Butternut Squash Soup
1 butternut squash
5 tbsp olive oil
1 cup onion, diced
3 cloves garlic, minced
½ cup white wine
2-4 cups Chicken Bone & Co. Broth
1 cup Mountain Fresh Creamery Whole Milk
2 tbsp Southern Swiss butter
Fresh thyme leaves and pecans for garnish
Salt and pepper
Preheat oven to 375 degrees. Cut the squash in half lengthwise and scoop out the seeds. Rub both halves with 2 tbsp olive oil. Season the squash with salt and pepper and place, flesh side down, onto a parchment lined sheet tray. Roast the squash for 35-45 minutes, or until the skin has browned and is soft to the touch. Remove from oven and allow to cool for 10 minutes. Remove the skin and reserve the cooked squash. Meanwhile heat the stock to a boil and reserve. In a separate pot, heat the remaining 3 tbsp olive oil over medium heat. Add the onion and garlic and saute until the vegetables are lightly caramelized, about 10-15 minutes. Add the white wine to deglaze the pan and reduce for 2 minutes. Add the squash to the pot and continue cooking for 5 minutes or so, stirring frequently. Remove the squash mixture from heat and transfer to a food processor or blender. Turn on the food processor to puree the squash for 1 minute. As it is running, gradually add 2 cups of the stock, the milk, and butter. Check the consistency of the soup. If it is too thick, add more stock until the desired consistency is reached. Season the soup with salt and pepper and serve immediately. Garnish with fresh thyme and crushed pecans if desired.
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January is National Soup Month, and with a polar vortex bearing down on the United States, soup is a great antidote to all that ails. A piping hot soup does so much more than warm up our bodies on a cold day—it’s a versatile food with myriad health benefits.
1. It helps keep your New Year’s Resolutions on track!
Broth-based soups packed with vegetables are the perfect way to fill up your belly without adding unnecessary calories. A soup like Golden Quinoa and Kale has the perfect combination of fiber from quinoa coupled with kale, a nutrient-dense superfood.
2. Soup is a quick and easy meal and PERFECT for leftovers.
Making a big batch of soup on a Sunday is an easy way to ensure that there is always a hot, healthy option for lunch or dinner throughout a busy workweek. Need a quick snack? Pour some leftover soup in a coffee mug and heat it in the microwave for a drinkable treat.
3. This year’s flu season is intense, and soup can help!
Vegetables have tremendous anti-inflammatory properties and when heated up, a steaming bowl of vegetable soup “can help reduce mucus and facilitates coughing it up. If making a homemade batch of vegetable soup doesn’t fit into your busy schedule, try a FRESH (not canned) soup. Send those sniffles packing!
4. Soup is affordable!
Making a warm, healthy soup doesn’t have to require a big investment. All you need is a quick trip to the grocery store to buy some fresh vegetables and broth to have the necessary ingredients to make a soup to feed your entire family! For a light meal, serve soup like Roasted Tomato Basil with a homemade grilled cheese sandwich, and dinner is done in under 15 minutes!
5. Soup is a terrific way to use leftovers
Got some stock? That is the perfect soup base. Add in some fresh veggies and you’ve got a quick and easy way to use any leftover vegetables and you can even add meat if necessary.
½ T butter
½ sweet or red onion sliced
1 bunch radishes with greens
1 cup red lentils
Water (2+ cups)
1/2 tsp chili powder
½ tsp cumin powder
¼ garam masala
½ tsp dried thyme
¼ tsp black pepper
¼ tsp red pepper
Salt to taste
Separate radishes from greens. Chop greens, slice radishes.
Melt butter over med-high heat. Add onion and radish greens. Cook until onion begins to turn translucent.
Add 2 cups water, radishes and lentils. Bring to boil.
Simmer 30 – 60 mins (until radishes and lentils are soft).
Add water as needed, but don’t thin too much.
Cool slightly, then puree.
Return to pot.
Cook at a simmer for an additional 15-20 mins.
If too thin use ½ T corn starch diluted in a bit of the soup to thicken. Cook 10 more min.
Makes 4-6 servings.
For a creamier soup add 1-2 tablespoons greek yogurt, coconut milk or buttermilk per bowl.