Tasty Butternut Squash Soup Recipe and Adorable Soup & Sandwich Set Shout Out

Happy Tuesday people!

Soooo…This past Saturday I bookmarked a really great sounding Butternut Squash soup recipe on Cooking Light’s website. THEN Sunday (on a shopping detour) I ducked into Crate & Barrel on a whim and found this new Soup and Sanwich set. Needless to say, soup and grilled cheese making was ON! <3

After testing the recipe last night, I was pretty excited to share this post J One of my FAVORITE things about Fall is butternut squash soup. It is so creamy and flavorful; I usually cannot get enough of it as soon as the weather starts even thnking about getting colder.

Before we get into the recipe…you can find the C & B Soup and Sandwich set here. It is only $14.95 for the two-piece set, and it is really nice!

Ok, now for the soup…

What you will need:

ü 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

ü 1 tablespoon olive oil

ü 1/4 teaspoon salt

ü 4 large shallots, peeled and halved

ü 1 (1/2-inch) piece peeled fresh ginger, thinly sliced

ü 2 1/2 cups fat-free, less-sodium chicken broth

ü 2 tablespoons (1-inch) slices fresh chives

ü Cracked black pepper (optional)

ü Crème fraiche (optional)

To get from A to B:

ü Preheat oven to 375°.

ü Combine first 5 ingredients into a roasting pan; toss well.

ü Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

ü Place half of squash mixture and half of broth in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated.

ü Top with chives, pepper and crème fraiche, if desired.

Yum! Enjoy J