#WhipItUpWednesday I am extremely type A...except for when it comes to cooking....here is the squash soup I served on Monday, and it had plenty left over that we have had for lunches or as a side at dinner: Roasted Squash and Carrot Soup Preheat oven to 350. Take all the squashes on your counter top (I had 4) cut in half and place cut side down on a baking sheet. Grab all carrots out of fridge and add to baking sheet. Cook for about 30-45 minutes, until squash is soft. Remove from oven and take all seeds out (set seeds aside) I now left for church and forgot about my project....upon returning... Heat a large pot on stove with a bit of coconut oil. Add one onion, 2 cloves garlic, 1TB ginger, and 1/4 tsp nutmeg. Then add 4 cups chicken broth. Finally add the meat of the squash and all the carrots. Cover and simmer on low. Again I left the house.....for a couple hours.... Upon returning, soup is ready to purée. After pureeing pour into mason jars and store your ready made portions in the fridge. Bonus Take seeds and rinse. Then in small bowl toss seeds in olive oil, 1TB red pepper flakes, and 1tsp cayenne pepper. Roast at 350 for 30 minutes, stirring occasionally. Makes a great topping for soup.
Posted on: Wed, 30 Oct 2013 13:24:29 +0000
Trending Topics
Recently Viewed Topics
© 2015