Fall = Butternut Squash Soup

I once worked for Food Network, but I don’t think that being in the Food Network Kitchen a few days a week rubbed off on me much. I (still) always just start cooking things without a recipe. And, I forget to write down WHAT I’m doing so I can recreate it, or, you know – put it on this blog…

I encourage you to do the same! Think about what you want to eat, and then just go for it with a rough idea of the ingredients you will need (just google search some recipes so you have a general grasp of what you are making). Taste as you go and fill the voids as needed.

…And if you just want a solid, easy squash soup for fall — you can make my recipe below =)

Butternut Squash Soup // Serves 4

INGREDIENTS

• 1 butternut squash, skinned, seeds removed & cubed

• 1-2 tablespoons avocado oil

• salt and pepper to taste

• a few sprigs of rosemary, torn

• 3 garlic cloves, peeled & crushed

• 1 small onion, peeled & chopped

• 1 cup unsweetened almond milk

• 3 cups vegetable broth

• 4 cups dry brown rice

INSTRUCTIONS

1. Preheat oven to 350 degrees and prep all veggies.

2. Add squash, onion and garlic to a sheet pan and drizzle with avocado oil. Sprinkle with salt, pepper and rosemary.

3. Bake for 45 minutes until soft (i.e. you can get a fork to go through).

4. While the squash bakes, cook the brown rice according to package instruction.

5. When done, remove squash from the oven and let cool.

6. Once cooled a bit, add roasted veggies to a blender with 1 cup of almond milk and blend until smooth (or use immersion blender).

7. Add puree to large pot on medium-low heat and mix in vegetable broth.

8. Taste and season with salt and pepper as needed, warm up, and serve each bowl with a scoop of cooked brown rice. Enjoy!