Autumn approaches. A cool, rainy Saturday transcends into the thought of comforting aromas in the kitchen. How about a bit of “make me feel good food.” A perfect combo of butternut squash, fresh grown carrots, with hints of curry and coconut sounds amazing! Everything here is wholesome, and good for you. Lots of Vitamin A and more. This rainy Saturday has turned into making us all have a sunny disposition with our brightly colored, delicious squash and carrot soup! I hope you enjoy this Curried Butternut Squash and Carrot Soup.
Here is my quick method on “How To Roast A Butternut Squash”
First give the squash a good rinse. Coat with a little olive oil. Place it on a cookie sheet lined with parchment paper. Roast it for an hour in a 375 degree oven. Let it cool a bit. Then cut in two lenghwise with a large serrated knife. Scoop out the seeds and then pull the skin off and chop. So easy and quick! You can do this with acorn and other squash varieties too.
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