Meanwhile, this soup! I can't believe I haven't already shared this soup with you. It is a staple here and is so easy this barely qualifies as a recipe. Nevertheless it's a great recipe to have in your book when time is short.
|Topped with a swirl of greek yogurt and sprinkling of chives|
Easy Butternut Squash Soup
1 butternut squash (or other variety)
Fresh herbs (rosemary or thyme work well)
goat cheese, if desired
stock (any kind will do)
Step 1: Roast your favorite squash- I usually cut a butternut squash in half, and then roast (flesh side down) at 400deg until it's easily pierced by a fork. If you have any fresh herbs, feel free to throw them with the squash (I often put some rosemary in the cavity of the butternut squash).
Step 2: Once the squash has cooled, scrape out the flesh and blend with some stock (may have to do this in batches).
Step 3: Add squash to a large pot and heat over medium heat. I always throw in some goat cheese and stir until melted, but it's completely up to you. Use stock to create your desired consistency.
Step 4: Ladle into bowls to serve. Garnish as you like, with a drizzle of chili oil, a swirl of greek yogurt, chopped herbs or even savory granola!
|Served with savory granola|
Savory granola was a pretty new concept for me, but I got really excited as soon as I came across it. I've tried two recipes so far and this one from Clotilde was the favorite. This savory, salty granola is fabulous on soup, but can also pass as a snack on its own. I can't wait to try it on salads or even roasted veggies!
Have you ever tried savory granola?? What's your go-to recipe for an easy lunch or dinner?