HAPPY + HEALTHY NEW YEAR TO ALL!!
I hope you were able to spend New Years Eve/Day with friends and family and those that matter most. Here’s to an amazing 2014 filled with great food and great people!
Holy moly. I’ve made loads of butternut squash soups before. Some following recipes, some not. They were all yummy, but this my friends, this is AWESOME. I don’t know how it got so sweet! The flavors, they’re just, they’re just so wonderful!
4 cups butternut squash diced
2 large carrots, about 1 1/2 cups diced
1/2 medium yellow onion, large dice
2 garlic cloves, finely chopped
1 cup beef or chicken stock (I used beef that I made)
1/4 teaspoon thyme
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried ground sage
1 tablespoon lard, bacon fat, or coconut oil
1. In a braiser over medium heat, add the onions, garlic, squash, and carrots. Add all seasonings. Let sit for 6-8 minutes, stir every 3 minutes or so. You want the veggies to get browned.
2. Add 1 cup of stock and cover on low for 30 minutes. Check eveery 10-15 minutes to stir. After 30 minutes everything should be soft.
3. Transfer to a food processor and blend until you reach your desired soup consistency.
How easy is that?! Oh and so delicious. I really should have cooked my entire 3.5lb butternut squash and made a batch to eat every day for a month. Yes, yes, next time I will do that.