Roasted Butternut Squash Soup Recipe
Next week is Thanksgiving! What will be on your dinner menu?
I've been going to Costco very frequently since I started juicing. MG and I buy all our organic veggies in bulk. Now that it's the Fall season, I came across a big box of organic butternut squash, already cut up into bite sized chunks! Yes, an exclamation mark because there's that much excitement!
I then ventured to make butternut squash soup, and I'm so glad I did! I revised a Whole Foods recipe, and now I'm definitely making roasted butternut squash soup as an appetizer for Thanksgiving dinner. It's an easy soup to make, and you can make a big pot of it so it's perfect for guests.
Ingredients:
Roasted butternut squash is such a yummy snack! Simply drizzle olive oil, sprinkle salt & pepper, and roast in the oven for 40 minutes at 350°F.
So creamy and delicious!
Don't burn your tongue!
All clean!
I love the spicy kick from the curry. I love the thickness of the soup. I love the warmth in my belly after I drink a bowl. So tasty!
What are you making for a Thanksgiving appetizer? Do you have your own butternut squash recipe you can share with us? Is this something you can try?
Are you hungry now?
Jay
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Original Whole Foods Recipe

- 2 tablespoons olive oil
- 1 cup of diced carrots
- 1 celery stalk, diced
- 1 onion, diced
- 2 teaspoons of chopped ginger
- 4 cups cubed butternut squash
- 1/4 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 1/2 cup of coconut milk
- 1.5 tablespoons of Thai red curry paste
- Salt and pepper



