Trying to Invoke Fall

It’s been the hottest summer here on record.  I’ve been trying to eat healthy, and this soup is just the best thing ever. I even used fresh organic garlic my mom gave me recently. Anyway, I think I was trying to invoke some cooler weather and it worked. By the time we were eating this tonight, the temperature dropped and it rained!

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You Will Need:

  • butternut squash
  • 4 carrots
  • 1 onion
  • 4 potatoes
  • 3 stalks of celery
  • chicken soup stock
  • 3 cloves of garlic
  • olive oil
  • sea salt (or any salt, I prefer sea salt)
  • cumin
  • cinnamon
  • shredded cheese, any kind you like

Chop all the veggies, simmer in a big pot until soft. (Save the seeds from the squash and mix in a bowl with a little olive oil, salt and cumin – toast these in the oven at 375 for about six or seven minutes, or until toasty!)

Pour cooked veggie/potato etc mixture into food processor, (you will do a couple batches) and add soup stock, garlic, and spices to your taste as you blend.

Garnish with the roasted seeds, cheese, and in my case I grabbed a fresh basil leaf from outside which was just perfect. Enjoy!

 

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