Monday, November 30, 2015

Roasted Butternut Spinach Soup

Most of Thanksgiving leftovers are gone or frozen except for the roasted butternut squash and it's soup brainer here. I had a small bunch of fresh spinach that I sautéed with a little garlic the other day and it sounded good with the squash, it was a good call.
Here's what you need:

3-4 cups roasted butternut squash
1/2-1 C cooked spinach or 3 C fresh
Carrots, onion, celery diced
8 cups chicken or veg stock/broth 
Fresh herbs- I used sage and parsley
Season with salt, pepper, and dried rosemary 
Sautee mire poix until wilted, season, add squash and spinach for a few minutes. Add broth and bring to a boil. 
Lower heat and simmer for 40 minutes until it looks like this
At this point you can purée some or all if you'd like, I like it as is so I just added herbs and served with homemade croutons. So good!

2 comments: said...

Awesome! I remember my grandmother also cooked for me a soup with roasted bread every time I visited her. It was so yummy!

Carol said...

Roasted anything is my favorite!