Butternut Squash Soup
The change of seasons makes me think of the color orange and butternut squash soup. Here’s a nice recipe that will also warm the house quickly by using the oven. This delicious combination of squash, spices and onions fits almost any healing meal plan.
1 large butternut squash, cut in half and remove seeds
2 large onions, chopped
3 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon black pepper
4 cups broth (vegetable or bone broth)
Preheat oven to 425.
Drizzle butternut squash with olive oil and salt and place face down on a large stainless or glass baking sheet.
Bake 30 minutes then remove pan and add chopped onions, drizzled with olive oil and salt.
Cook until the onions begin to turn brown and shrink up, stirring once in between. Usually about 30 minutes depending on the size of the pan.
Remove from the oven and allow the squash and onions to cool for at least 30 minutes.
Scoop out squash into a blender and add the caramelized onions and broth to the blender.
Blend well, check for spices adding more salt or pepper if desired.
Heat and serve.