It’s FALL!! Roasted Chicken, Soups and Pies are begging to comfort you as the season changes. This is the way I make Butternut Squash Soup-
1 squash (about 10 in long) – cut in 1/2, lay face down on a cookie sheet with parchment paper for easy cleanup. 375* for about 30 minutes.
Scoop it our into a sauce pan if you have an immersion blender, or scoop into your blender.
Add 1 1/2-2 Cups of Milk or Almond Milk to a tomato soup consistency (this depends on the size of your squash)
2 cloves of pressed Garlic or 1 1/2 tsp of Garlic Powder
3 tsp Salt or to taste
1/2 tsp Nutmeg
1.2 tsp Paprika
Blend it up until completely smooth and then add your favorite herb for the top. I loved Cilantro this time, however, Rosemary and Thyme are yummy too.
This is the perfect soup







