Now that October is in full swing and fall is falling, I feel like it's appropriate to unveil my Autumn food obsession. It started weirdly early this year, with me craving soups and the like in August. But now that the trees are starting to get naked, I think it's okay to indulge in my obsession with squashes, and cinnamon, and roasted everything. By next month you're going to be so sick of seeing pumpkin on here. Or you'll be orange. I won't judge.
I've been on a soup binge as of late. Travelling a bunch tends to make you crave homey things, soup is nothing if not homey. I had this cute little butternut squash hanging out in my fridge, so I roasted it up with some garlic and onions(no colds here!), then tossed it into the vitamix. This was the first time I've used the vitamix for making soup, and it turned out like silk. With all that vitamin A, C and B6 from the squash, and the generous helping of onions and garlic, this'll help ward off all those nasty colds everyone seems to be getting. And vampires too.
Roasted garlic is one of my favorite things, it takes on this nutty mellow sweetness that's kind of divine. Same goes for the onions, something magical happens when you put those babies in the oven.
This soup is great just on it's own, or if you want to make it more of a meal some quinoa and veggies tossed in would be great too. With lots of crusty bread for dipping, if you're into that thing.
Roasted Garlic Butternut Squash Soup
1 small butternut squash, peeled and diced
6-8 cloves of garlic
1/2 sweet white onion, chopped into pieces
1 tablespoon dried parsley
1 tablespoon coconut oil
3 1/2 cups veggie stock
1/2 cup almond milk
1 tsp dried rosemary
1/2 tablespoon lemon juice
Preheat your oven to 375, combine squash, garlic and onions with parsley, s&p and coconut oil. Spread on a baking sheet and bake for 40 mins, or until squash is tender and golden. Allow to cool slightly.
Put half of squash into blender, with half of stock and almond milk, and rosemary. Blend until smooth, repeat with second half. Stir in lemon juice, and serve!
The next squash on my list is pumpkin. I purchased two adorable little pie pumpkins yesterday and have been making more pumpkin themed things than I ever thought possible. Pie. Pudding. Oatmeal. You'll see.