Roasted Garlic and Butternut Squash Soup with Sage

Copy of Copy of Pineapple

I could eat soup ALL YEAR LONG. Cold, hot, pureed, chunky. I don’t know where my soup attachment originated from, really. The kind of soup we had as a kid came from a can, which is funny since my mother cooked everything, EVERYTHING. Except soup obviously…

And her favourite canned soup included mushrooms, which was level 10 on the Barf scale for me. That was my mom. If she liked it, so should you, end of story.

Don’t even get me started on cantaloupe.

There’s something about soup that is so soul-satisfying, filling, and full of goodness, that I just can’t resist making it all year long.

I use recipes, and also just toss veggies and broth, veggie or bone broth, together with whatever legumes I may have on hand.

This butternut squash soup is easy, and delicious, with the smoky flavour of roasted garlic, herbaceous sage and tangy red onion.

Butternut squash is high in Vitamin A, C, and micronutrients such as potassium and magnesium, as well as antioxidants.

Ironically, when I was a kid, squash was also a level 10 on the Barf meter.

Soups can be soothing to the soul AND the gut.

And we know, the gut is a powerhouse that needs to be balanced.

I haven’t hosted a soup party yet, have you?

Hmmm, veggie minestrone, zucchini, tomato, mushroom (OH YEAH), chicken and rice for you omnivores, … what else?

Tanya StricekComment