It wasn’t long ago where pumpkins, acorns, and squashes were mere fall décor for my home. Aside from the occasional summer squash, the fall and winter squashes seemed too intimidating for me to handle.
Once I got past the intimidation however, I realized that cooking squash was a lot easier than I thought. This season, butternut squash has become a staple in my house because of its creamy flavor and easy cooking methods.
If you are new to cooking squash or a veteran, this recipe is a must try for this fall and winter!
- 1 butternut squash, peeled and cubed
- 1 bag of carrots (6-8 carrots), peeled and chopped
- 1 bunch of celery, chopped
- 1 large white onion, chopped
- 1, 32 oz. container of vegetable broth
- Cinnamon, to taste
- Rosemary, to taste
- Sea salt and pepper, to taste
- Olive Oil
- 2 or 3 Bay leaves
1. Preheat oven to 400 degrees.
2. Sautéed carrots, onion, celery, garlic in olive oil in a soup pot. Add salt & pepper to taste.
3. When vegetables are brown, add Bay leaves and vegetable stock and bring to a boil. Once the pot it bowling, bring it down to a simmer.
4. Peel the butternut squash, cut in half, and scoop out seeds. Disregard the seeds and cut the squash into cubes.
5. Put the squash on a baking pan and add olive oil, salt, pepper, cinnamon, and rosemary to your taste. Bake 25-30 minutes or until tender.
6. Once the squash is done baking, let cool. Add squash to blender or food processor. Once the squash is creamy, set to the side.
7. Take the Bay leaves out of the veggie stock.
8. With a slotted spoon, add veggies to the blender or food processor and puree until smooth.
9. Finally add the squash and vegetables back to the vegetable stock. Taste and season if needed.