The flavor of this fall favorite will comfort your soul, and satify your taste buds. It’s a delicious way to get your “veggies” into your meal plan!
Cut one large butternut sqash (or 2 small ones) in half. Scoop out the seeds and discard them. Drizzle 2 tsp of olive oil on the cut sides and add salt and pepper. Roast at 400 degress in the oven for 40-45 minutes or until the
Chop 2 stalks of celery, 2 carrots, and a medium sized onion.
Add 1 tablespoon extra virgin olive oil to the bottom of a large dutch oven or stock pot. Heat to med-high. Add the clery.
Add carrots
Then the onions
Now add 2 tsp salt and 1 tsp ground black pepper. Cook until vegetables have softened. Stir often.
Scoop out the flesh of the butternut squash. The flesh is everything excep the skin. Be careful, it’s very hot.
Add the squash into the pan along with 2 -3 tsp of curry powder, and 1 tsp of nutmeg (I like to grate it fresh) with the vegetables and continue cooking.
Add 4 cups of chicken broth or stock. I always choose low sodium
Stir and continue to cook for 30 minutes or until the vegetables are tender.
Turn off heat, insert immersion blender and blend until smooth.
Top each serving with a dollup of sour cream or plain greek yogurt for a healthier choice. Now soothe your soul.
Once
powerfulpersona 