Winter Transition Cooking: Butternut Squash Soup

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This soup is consolation in a bowl. Like a pleasant, heat hug, it embraces and fills you. It brings collectively the fruits of Autumn’s harvest with some added heat and spice that can assist you transition into the coolness of Winter.

 

Butternut Squash Soup

Elements:

1 butternut squash, halved lengthwise

2 giant candy potatoes, halved lengthwise

1/2 stick unsalted butter

2 clove garlic, minced

1/2″ piece ginger root, minced

1/4 teaspoon recent or dried rosemary

1 Tablespoon cinnamon

1 Tablespoon nutmeg

1/2 apple, seeded and minced

1 cup entire milk

3 Tablespoons brown sugar

toasted pumpkin seeds or toasted pine nuts, optionally available

Instructions:

1. Warmth the oven to 400 F. Place the candy potatoes and squash minimize aspect down on a parchment-lined baking sheet. Bake within the heart of the oven for 40 minutes or till fork tender.

2. Soften butter in a stockpot. Cut back warmth to low. Add the garlic, ginger, rosemary, cinnamon, nutmeg. Then add the minced apple items. Combine to mix.

3. When the squash and candy potatoes are cool sufficient to deal with, scoop out the flesh and add to the pot. Add the entire milk and brown sugar. Use a stick blender to puree the soup. Season to style with extra brown sugar and cinnamon, if wanted.

4. Serve scorching, topped with toasted pumpkin seeds or pine nuts (optionally available).

Maintain Cooking!

Enthusiastic about extra eating-for-healing recipes? Go to our recipe part for soups, veggies, fried rice, and way more!

The submit Winter Transition Cooking: Butternut Squash Soup appeared first on TCM World.

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