Nothing screams autumn like butternut squash soup! Soup is my favorite meal during the autumn winter seasons. These two seasons can be dark and gloomy. The last thing you need is a heavy meal to put you to sleep when you have work to do. That’s why I turn to soup. Soups are SO easy to make and the creations are endless. I usually make a huge batch and put most of it in the freezer and the rest in the fridge to eat that week. It saves you a week later when the last thing you want to do is cook after a long day. Sometimes if I have a build up of unused vegetables in my fridge I’ll just make a soup out if it. It always tastes better than if I was to make simple steamed vegetables. Soup warms you up and is the perfect light comfort food. So light an autumn scented candle, put some relaxing music on (maybe a glass of wine?) and start cooking!
-1 butternut squash
-rosemary (fresh is way better than what I used)
-water or broth (add as much as you want depending on how big your squash is and how thick or thin you like your soup)
-salt pepper to taste!
STEP 1 : Get all of your ingredients together. Slice the butternut squash in two (be very carful). Score it, drizzle olive oil and season with some salt and pepper. Cook in the oven at 350 degrees until soft, about 45 min.
STEP 2: Remove from oven once soft and let cool for a couple of minutes.
STEP 3: Meanwhile, heat olive oil in a pan on medium heat. Add a couple cloves of garlic and as much rosemary as you want!
STEP 4: Scoop butternut squash into pan and add water and//or broth. Bring to a boil! Puree if you like that consistency.
STEP 5: BON APPETIT!
Hope you enjoy the soup! Comment down below your favorite autumnal soup!
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