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.
Thanks Mike! You should make this soon, if you don’t have time to cook the squash and soup on the same night you can cook the sqaush one night and then finish up the soup the next.