I have another soup post for you guys! What can I say, I love soup, I can’t help it, I’m sorry! 😉 This one is actually from a few weeks ago, while I was cleansing. I totally spaced on posting the recipe. I just posted it on the Strala Blog, so you can check it out there, but here it is anyway (it makes about 8 servings so you can feast all week or serve at a dinner party).
- 1 large whole butternut squash
- Olive Oil
- 3 shallots
- 1 carrot
- 8 cups low sodium vegetable stock
- Salt & Pepper
- Fresh oregano
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or tin foil.
- Cut the squash in half, discard the inner seeds or save them for later to roast.
- Generously rub the squash halves in olive oil and sprinkle some salt and pepper on top.
- Place face down on the baking sheet and roast them in the oven for about 45 minutes to an hour or until soft.
- In a large soup pot, add some olive oil and heat.
- Chop up the carrots and add to the pot – stirring occasionally.
- Chop up the shallots and add to the carrots in the pot – stirring occasionally until translucent.
- Add a little salt.
- Add the vegetable broth and bring to a boil.
- Remove the squash from the oven and let cool for a few minutes.
- Remove the skin from the squash and cut or break into pieces.
- Add pieces of squash to the boiled broth.
- If you have an immersion blender, blend away until nice and smooth. If you have a food processor or blender, ladle the soup in batches and blend/process until smooth. Add the smooth soup to a new pot and turn the heat on low. Bring back to a low boil if necessary.
- Chop up some fresh oregano.
- Grab a bowl, ladle the soup on in, top with the oregano and salt & pepper to taste.
- Enjoy and smile. 🙂