vendredi 29 janvier 2016
Bump Up Antioxidant Levels With This Butternut Squash and Carrot Soup
The following post was written by Rebecca Pytell, who blogs at Strength and Sunshine and is part of POPSUGAR Select Fitness.
I wanted my soup to be a totally clean and delicious side dish. So all I used was veggies, spices, and water. It couldn't be more simple. None of those yucky extras that are added to your traditional store-bought or restaurant made condensed or boxed soups. Why add flour, soy, cream, or starches, when all you really need is the veggies? And it made one big batch! I still have some frozen to enjoy at a later date…like maybe this week?
Smokey Butternut Squash and Carrot Soup
Ingredients: (serves about 6 to 8)
2 Medium Butternut Squash
6 Medium Carrots (peeled)
1 Medium Sweet Onion
4 Cups of Water
6 Cracks (1/4 to 1/2 Tsp) of White Pepper
1 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/2 Tsp Cumin
Directions:
1. Preheat the oven to 425°F.
2. Cut the butternut squash in half, scoop out the seeds (save them for roasting!) and place face-down on an oiled and foiled baking sheet. Roast for about 1 hour or until the squash is scoop-able.
3. Next roughly chop the carrots in thirds for even roasting. Cut the onion in to a few pieces as well. Then place them on an oiled and foiled baking pan and bake for about 30 minutes.
4. Once all your veggies are roasted, scoop out the flesh of the butternuts and place in a bowl.
5. Then put about 1/2 the butternut mash and half the carrots and onions in a high powdered blender. Add 2 cups of water and all the spices. Blend until smooth. Pour into a large bowl and then repeat with the other half of the mash and veggies and another 2 cups of water (no more spices). Blend again. Then combine that half with the other and give it a good stir.
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