Hello Autumn, you should have shown your cool side around here this week. Last week we were sitting outside in our swimming suits wishing the boats were still on the lake but this week is another story. Actually we had to bring out our few winter clothes we have here in Michigan (the others are still in Virginia in our storage unit) so as to fight the cool breezes. Although I do not care for the cold temperatures, I do love this season for the beauty of the changing leaves and the warmth of a hot bowl of soup with homemade Italian bread.
- 6-7 c diced butternut squash, de-skinned and de-seeded (about 7 medium butternut squash)
- 3 lg tomatoes, chopped coarsely
- 1 lg purple onion, chopped coarsely
- 4 medium carrots, chopped coarsely
- 1 garlic bulb, chopped coarsely
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 4 c vegan approved vegetable broth (I use Better than Bouillon)
- Preheat oven to 450F/230C/Gas Mark 8.
- Line 2 baking sheets with foil and spray with cooking spray
- Place the prepared vegetables on the trays and sprinkle with the salt and dried herbs.
- Bake for 30 mins, until soft enough for a fork to go through the squash.
- Place the vegetables in a large stock pot with the cold broth to quickly bring down the temperature. Blend in a blender or easily mash with a potato masher (which is what I did).
- Reheat the soup on med/high for about 5-10 mins, stirring occasionally.
- Season with a little fresh black pepper to add a little punch to warm the body.
Since soup does not have many calories, we tend to add bread to our soup dinners. Tonight I made Italian White Bread from another recipe online that we have tested out twice now – each time coming out just as good.