Hearty, roasted vegetable, soups aren’t typical spring fare around these parts, where days can reach 80 plus degrees.
But, normal or not, I was craving something creamy, bone broth-y and roasted-y. (Sorry I am kind of off my adjective game today.)
Our freezer was overflowing with bones I had been saving, during my first trimester of pregnancy, when the thought of slow cooked bones was nothing short of repulsive.
Now that I am starting to feel a lot better, I am ready to jump back in, full force, to regular bone broth and soup-makin, summer or not.
I plan to do a tutorial soon on how I make bone broth more quickly in my pressure cooker.
If the health benefits of bone broth are a brand new concept to you, here a few articles to give you as much enthusiasm for it as I have:
So for this delicious, and super easy, soup, start with one large butternut squash, two onions and two whole bulbs of garlic.
Cut the ends of the onions off and slice them in half. Don’t worry about peeling them just yet.
For the garlic, cut off the tops, leaving the peel intact, to hold all the garlic in during the roasting process.
For the butternut squash, peel the outside, cut it in half and scrape out the seeds.
Next, dice it into small cubes.
Put all your vegetables into some roasting dishes.
I just used my glass baking pans for this application.
Drizzle all the veggies with about two tablespoons of melted coconut oil.
Put them in the oven and roast at 425 degrees for 40 minutes.
Everything should come out soft, and slightly browned.
To get the roasted garlic out of the peels, simply squeeze it and it will come right out.
Do the same thing to get the onions out of their skins.
Add all the vegetables to a soup pot, along with four cups of bone broth.
You will notice my bone broth looks like jello.
That is because it was slowed cooked with gelatin filled bones. The cooking process pulled that nutritious substance out, so we can enjoy all the health benefits of it!
Bring the broth and veggies to a simmer for about 15-20 minutes.
Add everything to a blender, along with 1/2 tablespoon of salt and 1/2 teaspoon of ground ginger.
Blend it up until everything is pureed.
Dip your spoon in and make sure it has enough salt.
I almost always add just a little more, because I can never leave well enough alone.
Ladle up a bowl or two and top it with cracked pepper and fresh parsley.
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