I’ve been listening to a lot of podcasts lately while I walk my dog and I’m learning a ton about people and myself listening to these TEDx talks, but I think the biggest thing I’ve taken away from the hours of radio I’ve been listening to is that fear is the biggest hindrance in anything you do. But, I think more specifically, I think fear of what others might think or react stops me the most from doing things that are out of my comfort zone. Now, imagine how liberating it can and will feel when we let go of fear and start working on things that we always have wanted to do, but were too afraid to start. I know Autumn isn’t traditionally known for new beginnings, but this time it is. and…
Autumn is in full swing and the cooler weather brings warm soup and squash. LOTS and LOTS of squash. So here’s to new beginnings and new soup recipe. I roasted the squash and carrots so the soup is a lot sweeter. Not to mention turning on the oven has a dual purpose of making my dinner and also heating my apartment at the same time. I like to accompany the soup with toast to bring a crunchy texture to the soup. The easiness of this soup will make it a classic fall recipe.
Sage Butternut Squash Soup
serves 4 as side
1.5 lb butternut squash,chopped into 1 inch cubes
1 Tbsp olive oil
1 tsp salt
1/2 lb carrots (3 skinny carrots)
1/2 large onion, diced
1 1/2 tsp chopped sage
2 C chicken broth
salt and pepper to taste
Preheat oven to 425. Place squash in single layer on baking sheet and toss with salt and olive oil.Bake for 20 min,turning once. Meanwhile, heat burner to medium heat and sauté onions and garlic for 5-6 minutes,or until soft and fragrant. Add sage and cook for another minute. Add chicken broth and roasted squash tot meld flavors for 4 minutes. Blend in blender until soup is smooth.Salt and pepper to taste.
1/2 C grated parmesan
1 mini baguette
Slice baguette into 1/4in slices, diagonally. Top with grated parmesan. Arrange toast in a single layer on a baking sheet and bake for 6 minutes at 425 degrees