You know when it’s super nasty outside and you have been trekking for hours? When you finally arrive at home, you’re all wet and cold and all you want to do is curl up on the couch with a blanket and a cup of SOUP!
With the right recipe, it can be loaded with nutrients to warm the cockles of your heart and put the biggest smile on your face, especially when you look outside and see where you just came from and realize where you are right now. At home, dry, warm and cozy while being nourished with a cup of goodness.
Here’s one of our faves from @drweil – Dr. Andrew Weil M.D.
Doesn’t he look so “Zen”? 🙂
1 large winter squash (about 2 1/2 pounds), such as butternut, buttercup, or kabocha, peeled, seeded, and cut into 2-inch pieces.
2 medium onions, peeled and quartered
3 cloves garlic, peeled
2 tart, firm apples, peeled, cored, and quartered
2 tablespoons extra virgin olive oil
Salt and red chili powder to taste
4-5 cups vegetable stock
Preheat oven to 400°F.
In a large roasting pan, toss the squash, onions, garlic, and apples with the oil to coat. Season well with the salt and chili powder. Roast, stirring every 10 minutes, until the vegetables are fork-tender and lightly browned, about 40 minutes.
Put half the vegetables with 2 cups of the stock in a food processor and purée until smooth. Repeat with the remaining vegetables and broth. Return puréed mixture to the pot. If the soup is too thick, add more broth.
Correct the seasoning and heat to a simmer.