It's the season of warming foods, chilis, soups and root vegetables and squashes. Typically most people think of maybe 3 items - chili, chicken soup and tomato soup. But there are SO many more incredible soups, stews, and warming nourishing foods that you can make all fall (and winter)!
Butternut Squash is in season and I love using this vegetable because it is SO versatile in what to pair it with (see my latest post on Cinnamon Butternut Squash). This recipe took all of 2 minutes to make because I used my LEFTOVER roasted squash! I always stress how you can integrate parts of your meals throughout the week to save you time - and here is the perfect example! Serve roasted squash with your main entree Monday night, and throw it into a blender for a warm soup for lunch of dinner Tuesday!
Enjoy this warming nourishing soup for it's high Vitamin A, Fiber and Immune boosting benefits!
3-Ingredient Butternut Squash Soup
1 c roasted butternut squash (I used leftovers, otherwise you can roasted your squash whole or peeled/cubed with salt/pepper at 400 degrees for 30-40 minutes until soft)
- 1 c beef/chicken/vegetable broth
- 1 tsp - 1 Tbsp Cinnamon (I Love cinnamon so I always add a little too much - just start with 1 tsp to start!)
- 1 c water
- Optional: If you like it a little sweeter drizzle in 1 tsp honey/maple syrup. If you like it spicy, add in some cayenne/crushed red pepper. If you love your carbs serve with toasted pita/whole grain bread.
Blend well. Serve warm (you may need to let it blend on high until it heats itself, or blend and then heat in the microwave or on the stove top).