Recipe Wednesday: Butternut & Acorn Squash Soup

This recipe is super simple, natural, and yummy.  It’s easy to whip up on a weeknight and have over the next few days!  The cold weather can bring on a lot of comfort food, and while we all love mac & cheese and mashed potatoes, sometimes we need a nice clean meal to balance it all out.
Butternut squash is great for your immune system & is loaded with antioxidants…this is the worst time of year to catch a cold, so use the food you eat as a natural defense!

+ 1 quart veggie broth
[I love Trader Joe’s] 

+ 1 butternut squash 
+ 1 acorn squash 
+ 1 yellow onion
+ Fresh ground pepper
+ Cinnamon 
+ Olive oil
+ Slice up the squash and roast for 45 minutes on 300 degrees
+ Saute the onions in olive oil for about 10 minutes on low heat
+ When the squash is finished roasting you want to put the slices into a blender, and then add veggie broth.  Don’t overload the blender!  I think I had about 3 rounds of squash/ broth blending.
+ Heat up with the onions, add in as much fresh ground pepper and cinnamon as you like!

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