Thursday, March 13, 2014

Eating With the Seasons: Part 2

Warm-up on a chilly night this week with this roasted butternut squash soup with sage and fennel inspired by the vegetarian blog, NoWhey, No Cow.

Butternut squash, a type of winter squash provides carbohydrates, vitamins A and C, and a naturally sweet flavor that becomes more pronounced with roasting. 

Roasted Butternut Squash
  • 1 butternut squash
  • 4 sage leaves
  • 1/2 teaspoon fennel seeds
  • 4 cups vegetable broth
  • salt and pepper to taste
  1. Peel and cube squash. Spread over a baking sheet. Sprinkle salt, pepper, fennel seeds and chopped sage over squash. Bake at 425 degrees for 40 minutes. 
  2. Let cool then process ingredients in a food processor in small batches, adding the vegetable broth as you work. Warm the soup in a saucepan on the stove or in a crockpot, then serve.
Guest post by Melissa!
Melissa, a senior dietetics major and varsity athlete at Miami University, has been interning at Grass Roots Nutrition since October. She views food as fuel, but enjoys showing people how to make healthy real food menu items that taste delicious as well. 

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