Butternut Squash Soup
A nutty and savory fall treat. Perfect for a meal or as an accompaniment.
Preheat oven to 350° F. Apply 1 tsp olive oil lightly to cookie sheet.
Slice butternut squash in half lengthwise and place face down on cookie sheet.
Cut top off bulb of garlic, drizzle with 1 tsp. olive oil and place on cookie sheet with squash.
Roast in 350° oven for 30-45 minutes, until soft and tender. Remove and let cool until it is safe and comfortable to handle.
Scoop or cut squash away from rind. Peel the roasted garlic cloves.
Place 1/2 to 1 cup of squash and several roasted garlic cloves in your blender. Add chicken stock to cover. Blend until smooth. Move to large saucepan.
Repeat blending process until all squash and garlic cloves are gone. If you run out of stock, use the remaining 4 cups of water to blend.
After everything is blended, stir remaining water into the saucepan until soup reaches the consistency you want. More or less water is acceptable.
Add salt and pepper to taste and heat in saucepan, stirring frequently, until warmed.
Add MetaGreens just before serving.
Two cups of stock provided a rich flavor that we loved. But, if you want to add more flavor, you can always add more stock. Just replace the water with soup in equal amounts.
The MetaGreens added at the end can also be increased if you desire. Just go easy, those "greens" not only have powerful benefits, they also have a powerful taste!
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