We are deep in winter, remedy and for me, pharmacy soups are the cornerstone of comfort food. Everyone has their favorites, viagra 100mg be it stew, curry, a roast or a grilled cheese sandwich. But on a cold winter day, just the thought of a cup or bowl of hot soup is enough to warm the body, soul and mind.
This year if you noticed I amped up the soup recipes. I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes. I hope you have been enjoying and cooking them. Today we are having, Roasted Butternut Squash Soup. It’s a very simple recipe. Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much. There’s only a couple ingredients and the hardest part is pealing the butternut squash. But, dont let that stop you from making this amazing simple comforting soup.
- 1 large butternut squash
- 4 cups chicken stock
- 1 clove of garlic chopped (optional)
- Butter (optional)
- Olive oil
- Salt
- Pepper
- Preheat oven to 350 degrees
- Use a potato pealer and peal squash.
- Peal to the orange meat of the vegetable
- Cut squash in half and scoop out seeds like a pumpkin
- Cut into even chunks
- Toss with olive oil salt and pepper
- Roast for 30 minutes or till squash is soft
- You want a little caramelization
- In the last ten minutes of roasting slowly heat stock
- If you want add garlic and 1 tablespoon of butter
- Garlic can be ovewhelming so use caution, a little goes a long way.
- When squash is done add it to your stock.
- Make sure to get all of it off the roasting pan
- Cook for about ten minuteds on medium to high heat.
- Let cool and then blend to a creamy goodness.
- Reheat if necessary
