Today I’m posting a delicious, healthy butternut squash soup recipe over on Vylette. I met Julie, the author behind the blog, at the Maiedae mixer a couple months ago and have stayed in touch ever since! Julie has such a warm, inviting personality and I’m so glad we started chatting at the mixer. She’s one of those people you can instantly connect with. I am honored she asked me to post on her blog. Her posts are always beautiful and inspiring!
Since we’re still in Thanksgiving-countdown mode, I wanted to share an easy recipe you just might not have thought of yet that would be perfect for the holiday: butternut squash soup! I make it several times each fall and it is naturally gluten free, and can easily be made dairy free, paleo, vegetarian, and vegan! Hooray for addressing everyone’s dietary concerns!
Click here to check out the full recipe and see all of the wonderful posts Julie has on her lifestyle blog!
Questions? Comments? Let me know!
I absolutely LOVE butternut squash. It is one of my favorite root vegetables, and I love it in soups, pasta sauces, or simply roasted by itself. Roasting vegetables seems to be my go-to method, but that does not mean it has to result in redundant dishes! A couple of flavorful additions make this butternut squash fantastic. The key player here is the parmesan cheese. A little bit goes a long way! I used 2 pounds of chopped butternut squash and only 1/4 cup of cheese. You could certainly use more if you prefer.
The texture of the squash was perfect–not too firm but definitely not mushy. I do not care for mushy squash! I liken this to the “al dente” bite of pasta when cooked properly. Plus, this is so simple to make; a quick toss and this dish is ready to go in the oven. The parchment paper ensures the squash will cook evenly and without sticking. I made this side dish for my family this past weekend and we all enjoyed it a lot!
This is quickly becoming my favorite way to cook butternut squash and I think even picky eaters will love it! I may never roast “plain” butternut squash again.
This would be a great addition to your Thanksgiving meal as well!
Garlicky Baked Butternut Squash
- 2 lbs chopped butternut squash
- 1-2 tbsp EVOO
- 2 garlic cloves, minced
- 2 tbsp fresh parsely, chopped
- 1/4 cup fresh parmesan cheese, shredded
- 1 tsp salt
- 1/2 tsp pepper
1) Preheat the oven to 400F. In a large ziplokc bag, combine all of the ingredients. Shake to mix well.
2) Transfer to a parchment-lined baking pan. Bake for 18-20 minutes, or until the squash is fork tender.
Servings: 8. Nutritional Information per serving: Calories: 97 Fat: 5g Carbs: 10g Protein: 4g Fiber: 2g
WW PointsPlus: 3
Recipe adapted from http://ohsheglows.com/2009/02/08/garlicky-baked-butternut-squash/