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Roasted Butternut Squash Soup
Ingredients:
2 Tbsp olive oil
1 big butternut squash, cut in 1/2 inch cubes
1 Tbsp fresh thyme (dry is okay)
2 leeks, washed and cut in 1/4 inch thick slices
5 medium size garlic cloves, roughly chopped
1 tsp nutmeg
3 cups vegetable stock
1 cup almond milk (Blue Diamond Almond Breeze)
Fresh parsley, chopped Salt and pepper
Procedure:
Place the butternut squash, thyme, leeks and garlic on a baking sheet. Sprinkle with olive oil and toss well, add salt and pepper. Roast in the oven at 375 for about 25 minutes, or until squash is cooked. Transfer to pot. Add vegetable stock and puree with a hand mixer until smooth. Add nutmeg, almond milk, salt and pepper. Keep warm until ready to serve. Sprinkle with the fresh parsley when served.
Tips: Butternut squash can be hard to peel. For easier peeling, blanch it in boiling water for 2 or 3 minutes. It will soften the skin. Cut both ends, rest the wider end on a chopping block, standing up, and peel it with a potato peeler.
Recipe submitted by Judy Hartz of Clarksville
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