It’s rare that a day goes by that I don’t put my blender to use. Seriously, it’s a FitCandy kitchen staple. Most of the time I’m using my Blendtec to whip up a deelish smoothie, but on occasion I break out the big guns to create something a little different but nonetheless, just as magical.
When I’m looking to feel lighter, energized, cleansed & healthy, my go-to is homemade soup. (Annnd I’m definitely not talking about the kind that is loaded with heavy cream, potatoes & cheese.)
Unfortunately. packaged & canned soups are most always chock-full of sodium and nasty, no-good ingredients. On the flip side, making your own soup is surprisingly easy, low cost & will last you for way more than just one meal- which is always a good thing in my book.
I could roast just about any veggie and blend it up with some other flavor goodies to create a liquid masterpiece, but this week I chose butternut squash.
Now, I know butternut squash is more of a fall thing but what can I say?…I want what I want when I want it.
Just to reiterate, making your own soup is not difficult! But it does seem pretty impressive, so we can keep that between us and let other people be amazed.
Easy Butternut Squash Soup
2 16oz packages pre-cut butternut squash, or 1 large butternut squash, peeled and cubed
2 tbsp extra virgin olive oil
3 cloves garlic, roughly chopped
1 tsp salt
freshly cracked pepper to taste
3 cups stock (vegetable or chicken)
Optional: White truffle oil, toasted pine-nuts, thyme for garnish
Preheat the oven to 400 degrees. On a baking sheet lined with foil place the prepared squash and garlic. Toss with EVOO and salt & pepper. Roast squash for about 20 minutes. Add the roasted squash to your blender along with the stock and blend until smooth. Add more or less stock to reach desired thickness. Enjoy as is or with toppings for extra flavor!