This soup is made with fresh vegetables and delicious spices. It works well for a main dish for lunch or supper, and freezes well for an easy meal later!
Supplies:
Blender, immersion blender, or food processor.
Ingredients
Olive oil
3 cups butternut squash
(1 medium squash)
3 medium carrots
1 cup onion (1 medium onion)
1 medium red bell pepper
2 cloves of garlic
1 ⅓ cup whole milk or small
(370 ml) can of evaporated milk
½ cup chopped walnuts
1 teaspoon ginger
½ teaspoon Nutmeg
Italian seasoning (optional)
Directions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Line a large baking sheet with parchment paper and spread a thin layer of olive oil on top.
3. Dice the butternut squash, carrots, onion, pepper and garlic. Mix together and spread out on the baking sheet.
4. If desired, season lightly with Italian seasoning.
5. Drizzle a layer of olive oil on top and bake in the oven for 25-30 minutes, stirring halfway through.
6. When vegetables are soft and can be easily cut, remove from oven.
7. Pour contents into blender and add milk or evaporated milk, blend until smooth (or use an immersion blender or food processor).Tip: if mixture if too thick to blend well, add chicken broth or more milk.
8. Once smooth, add walnuts into blender and pulse 2 or 3 times.
9. Pour soup into pot and heat on medium, add ginger and nutmeg.
10. Pour into bowls and sprinkle some extra walnuts on top.
Enjoy!
Serve with whole wheat buns.
Makes 4 cups
Recipe by Nancy Gammack, nutrition student at the University of Alberta
