Butternut Squash Soup W/ Red Carrots & Bloomsdale Spinach Recipe
Butternut Squash Soup W/ Bloomsdale Spinach
A simple butternut squash soup with red carrots and bloomsdale spinach.
Ingredients
- 1 Butternut Squash (2-3 Lb)
- 1 Bunch of Red Carrots
- 1 Cup Chopped Onions
- 4 Cups of Water
- 1 Tbsp Adobo Seasoning
- 1 Tsp Celtic Sea Salt
- 4 Cups Chopped Spinach
- 1 Slice of Orange w/ Skin
Instructions
- Cook the butternut squash in advance. I'll do this the day before and put it in the fridge. Preheat the oven to 350 degrees. Poke a few holes in the squash and put it in the oven whole, on a baking dish. Bake it for about 30 minutes, take it out, and slice it in half. Then add a cup of water to the baking dish, and put the two pieces down, skin side facing up. Bake it for another 30 minutes. (The amount of cooking time depends on what size squash you have. So check on it.)
- Turn off the oven and let the squash cool down outside of the oven. Then remove the skin, and the seeds, if you want to.
- In a medium pot, sauté the onions with a little oil for a few minutes, or steam them in a little water. Then add the chopped carrots, adobo seasoning, and salt. Pour 2 cups of water in the pot, and let it simmer a few minutes until the carrots are cooked but not too soft.
- In a blender, pour in the liquid and veggies, and add the butternut squash in pieces. Then slice a piece of orange, any variety. Add it to the blender. Blend all ingredient until very smooth, adding the rest of the water as you blend, until you have the right consistency. It will depend on your size of squash and preference of how thick you want it.
- Pour the soup back in the pot, turn on the heat, and add chopped spinach. Let the leaves cook down a few minutes, then turn off the heat.
