it’s just that time of year, donchathink?

so this is kind of an original recipe because i consulted a number of sources and then just sort of smooshed them together and added some other things :)

ingredients:

- 1 butternut squash, seeded and cubed (i’m lazy so i bought a pre-packaged one so all of the work was already done for me)

- 1 carrot, chopped

- 1 parsnip, chopped

- 1 potato, peeled and cubed

- 1 onion, chopped (i used a sweet vidalia)

- fresh garlic (to taste)

- fresh ginger, chopped (to taste)

- some buttah 

- 3 springs of fresh rosemary (essential in my opinion…nothing beats fresh herbs)

- 1 carton of organic chicken broth (because i’m just like that)

- salt and pep 

ok, this was actually way easier than i thought to make. 

1. throw the butter into a soup pot on medium/high heat and melt it, then add the onions and cook until soft

2. add the garlic and ginger and stir around for a minute or so before adding the squash, carrot, parsnip and potato

3. cook all the veggies for about 5 minutes…maybe a wee bit more, until they soften and start to look and smell lovely

4. add broth until everything is submerged (about 4/5 of the carton) and add the sprigs of rosemary. 

5. bring to a boil and then cover the pot and put the heat on LOW and cook for 40ish minutes.

6. make sure all the veggies are nice and soft, let it cool for a bit and then remove the sprigs of rosemary.

7. blend that puppy until smooth. add the rest of the broth to thin it out a bit and add some salt and pep to taste.

enjoy!!