Jenna's Treats & Eats: National Homemade Soup Day Recipe!!!

It’s national homemade soup day everyone! Not going to lie I never knew there was a day dedicated to one of my favourite meals but I’m super happy there is. In honor of this wonderful day here are a few reasons why we should all be eating more of the liquid awesomeness that is homemade soup.

1. It’s super easy to make! While some recipes may be more time consuming than others must of work is in the prep. Other than chopping and waiting there isn’t much else to do.

2. It clears all the odds and ends out of fridge. You can throw just about anything into a pot with some broth and end up with a delicious meal. Left over sweet potato, going in the pot. That half a serving of pork, going in the pot. The baba ganoush that got pushed to the back of the fridge and forgotten about… well maybe there are some limits but you get the point.

3. It’s a meal preppers dream come true. Too busy to make healthy lunches every day? Why not spend an hour or two on the weekend cooking up a big batch of soup? Portion it out and refrigerate for easy, on the go meals.

4. It warms you to the very core of your being. Need I say more? On these miserable, grey winter days is there anything better than wrapping your hands around a steaming mug of soup? If there is I haven’t found it yet!

On to the recipe! Butternut squash soup is my all-time favourite and this is my go to recipe. I’ve included some different seasoning options so you can play around with them and find your favourite.

Roasted Butternut Squash Soup

Ingredients

1 medium butternut squash, cut in half lengthwise and seeds removed

2 carrots, peeled

½ large onion

2 cloves of garlic

2 apples (whatever you have on hand, I like to use granny smith), peeled

2 Tbsp butter, divided

2-4 cups vegetable broth

Salt and pepper to taste

Seasoning Options

1 tsp cinnamon, ½ tsp ground nutmeg

1 tsp ginger, ½ tsp turmeric, ½ tsp dried thyme, ¼ tsp cinnamon

1-2 Tbsp dried sage

Directions

- Preheat your oven to 425 degrees F and line a baking sheet with foil.

- Place squash, cut side up, on the baking sheet and brush with 1 Tbsp melted butter. Season with salt and pepper.

- Roast the squash for 50-60 minutes or until the flesh of the squash is quite soft. Remove from oven and let cool.

- Once the squash is cool enough to handle, scrape the flesh from the skin and set aside. Discard the skin.

- Roughly chopped your veggies and apples. Melt remaining butter in a large pot over medium heat and add onions, garlic, carrots and apples. Cook for 5-7 minutes, stirring occasionally.

- Add squash and 2 cups of broth to the pot and bring to a boil. Reduce heat and simmer for 15-20 minutes or until carrots are tender.

- Turn off heat and use an immersion blender to blend to soup until creamy with no chunks remaining. Add additional broth slowly as needed until you’ve reached your desired consistency.

Reheat if necessary and enjoy!

#soup #winter #Food #Recipes