Yesterday was our first day of crisp fall weather. As much as I live for summer here in Minnesota, I really do love fall. I enjoy the beauty of the changing leaves, honeycrisp apples and hot cider, sweaters and boots, and of course warm soup. One of my favorites to make this time of year is Roasted Butternut Squash. This recipe is easy to make and is packed with nutrients. Butternut squash is high in carotenoids which protect our cells from free radicals. It is also a great source of Vitamin A and supports our immune systems. Something we need as we enter cold and flu season!
|Take one large butternut squash and cut it in half lengthwise.|
|Using a large spoon, scrape out the seeds and stringy stuff.|
|Place cut side up on a baking sheet.|
Lightly coat with olive oil and sprinkle with salt and pepper.
Roast at 425 for 80-90 minutes until tender.
|Remove squash from oven and set aside to cool.|
|Heat 3 Tablespoons olive oil over medium-high heat.|
Add two yellow onions chopped and saute for 5 minutes.
|Add 1 teaspoon salt, 1 teaspoon black pepper and 1 Tablespoon cumin.|
Saute for another 5 minutes or until onions are translucent.
|Scrape out the soft flesh from the cooled squash.|
|Add the squash and a 24 ounce can of crushed tomatoes to the onions.|
Cook for 10 minutes.
|Add 1 quart of chicken or vegetable stock and cook for 10 more minutes.|
|Remove the soup from heat and puree with a hand blender|
or puree in batches in a regular blender.
Adjust seasoning to taste.
|Serve with a dollop of yogurt.|