T’is the season to enjoy some delicious squash soup. There’s nothing like a warm bowl after a hard workout and it’s cold outside. Here’s how to make it:
1. Pre heat oven to 375F
2. Cut one squash (I prefer butternut or acorn) in halves or quarters and scrape out the seeds with a spoon.
3. Place squash peel side down on a cooking sheet (tin foil works too) and brush melted butter (for best taste) or olive oil (a healthier option) all over pieces with a cooking brush. Add a teaspoon of maple syrup to the scraped out section of each piece.
4. Place in the oven and cook for 35-40 minutes, or until a fork can be easily pushed into the squash. Take out of oven and let cool on the counter for 5 minutes.
5. Scoop the cooked squash away from the skin and put into a blender. For each quarter of cooked squash, add a teaspoon of maple syrup, a 1/4 cup of milk and a dash of nutmeg. Blend away until smooth texture.
6. Pour into a bow and add salt and pepper to taste. I like to add baby kale, spinach or arugula to mine (as seen in the photo) for added nutritional value.