We have had a few cold fronts come through Miami and when they do I feel all of the cozy vibes coming on.As you know from this post I absolutely love using Butternut Squash. It is a great addition to you plate because it is high in fiber, phytonutrients and is readily available during the fall-winter months. I have not cooked a ton with squash other than the spaghetti version, but I am so happy I did! You can simply roast a couple of squash for an hour, scoop out the flesh and save it for later use in everything from smoothies and pancakes to this soup or my new favorite macaroni and cheese sauce.
I tried to peal my squash, but my peeler is a bit lack luster and unfortunately I couldn’t get he skin to peel as easy as Pinterest told me in would. So I simply cut the squash in half, drizzled in in oil, nutmeg and powdered ginger and popped it in the oven with a claba squash. It came out perfect. So I scooped my flesh and set it aside for later use ad I wanted to share one of my absolute favorite soup recipes with you today.
I am in New York for Blogger Health 2018 and I wish I had a big piping hot bowl right now! Enjoy!
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Stay warm and enjoy this soup on a cold winters night!
