Mykal sent me a sweet recipe awhile back. I haven’t tried it yet but figured I’d share it with everybody because its winter… and Mykal totes this as an A+ winter soup recipe.
Butternut Squash Soup
Recipe created by: Mykal Rosendahl
* 2 medium butternut squash
* 2 T olive oil
* 1 onion
* 1 tsp salt
* 2 t ground coriander
* 2 t tumeric
* 2 t cumin
* 2 t ground ginger
* 3 cups chicken or veggie broth
* 1/2 cup heavy cream
Preheat oven to 400 F. Cut butternut squash in half and scoop out seeds and inards and discard. Cover squash with aluminum foil and roast for 1 hour or until squash is soft.
Once squash is mostly cooked heat oil in the soup pot. Chop onion. Add onion and salt to pot and cook until soft 5-10 min. Add broth , squash and spices to pot. Simmer ingridents for 15 minutes. Turn off heat. Puree soup in a blender or food processer. Add heavy cream and serve.