Sometimes you have to climb a mountain to see the big picture.
Step out of the comfort zone just for a moment and you just may see the world with more clarity.
It’s a beautiful world if we stopped to be present and take in the view once in a while.
Living so close to the Canadian Rockies is a gift I often take for granted.
So much beauty as Winter approaches.
Here’s another great soup recipe that’s delicious, healthy and easy to make. Perfect for a cold winter’s day especially when served with a hearty cheese and chutney sandwich. 🙂
Butternut Squash Apple Soup
1 med sized butternut squash
1 apple peeled and sliced
1 onion diced
2 carrots sliced thinly
1 tbsp extra virgin olive oil
1 ½ quarts vegetable broth
1 tsp salt
¼ tsp pepper
Slice butternut squash lengthwise and remove seeds. Place cut side down in casserole dish and add 1 cup of water. Roast at 450 for 40 – 45 minutes until soft.
In large pan, sauté onion and carrot in olive oil until soft. Add sliced apple and vegetable broth and simmer until apple is soft.
Remove skin from squash and add the squash to pan. Add the salt and pepper.
Puree in blender or use hand blender until smooth. Add more salt and pepper if needed.
This makes approximately 4 large servings and is easy enough to store in mason jars for lunchtime. I dislike plastic storage containers so I save my soup in mason jars.
Bonus …… if a friend or co-worker is sick, whats better than giving them a fabulous homemade healthy soup in a jar? (yep, your welcome 🙂 )
I will never tire of this view!