Author Notes
I love soup, any day, any kind! I find it comforting, delicious and it reminds me of my childhood. Growing up in a rainy and cold weather, we would eat soup almost every day. I guessed it kind of stuck with me. —Virginie Degryse
Ingredients
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2
Butternut squash, halved and seeds removed
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2 quarts
Veggie stock
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1
Onion, chopped
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2
Carrots, chopped
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1
Leek, chopped
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2
Parsnips, chopped
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1
sweet potato, chopped
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1 teaspoon
ground ginger
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1 teaspoon
ground nutmeg
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2 tablespoons
olive oil
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salt and pepper
Directions
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Preheat oven at 350 degrees.
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Place the butternut squash, face up in a baking dish. Place all the chopped veggies around them, drizzle with the olive oil and sprinkle all the spices on top.
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Add 2 cups of stocks, cover and bake for 1 1/2 to 2 hours.
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Let it cool to be able to handle to veggies without burning yourself. Remove the flesh from the squash in a large pot, discard the peels.
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Add all the cooked veggies and the rest of the stock, let it simmer for 5 more minutes.
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Pour everything in the food processor and carefully blend everything. I always use my vitamix for soups, I feel that it makes the perfect creamy texture without actually adding cream to it.
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I served it with homemade croutons for the kids, crispy quinoa and pumpkin seeds for my husband and me.
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Et voila, Bon Appetit
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