Last weekend I went to two birthday parties, one bridal shower, and a Mad Men party. (So happy Don Draper is back in my life!)
After a few too many glasses of wine, pigs in a blanket, and a late night slice of pizza (or two) I’m dedicating this week to detoxing.
I’m not talking about any lemon water and cayenne pepper, just adding more veggies and cutting out the bad stuff for the workweek. To kick-off my my week of healthiness I made myself a pot of roasted butternut squash and carrot soup.
This soup ended up being so delicious, I hardly knew I was eating healthy.
1 butternut squash, cut in half and deseeded
4 medium carrots, peeled and sliced
1 large onion, thinly sliced
2 tablespoons olive oil
1 tablespoon of fresh ginger, peeled and grated
4 cloves of garlic, crushed
4 cups of chicken broth or water
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Preheat oven to 400 degrees.
Place squash and carrots in an oven-proof pan and drizzle with half of the tablespoon of olive oil.
Bake squash and carrots for about 40 minutes until both are tender and browned. Once done, remove skin from squash and set aside.
Heat the rest of the olive oil in a large pot. Once hot, add onions and heat until translucent, for about 5 minutes.
Add in ginger and garlic and stir for about one minute.
Gently add in squash, carrots, broth or water and spices.
Bring the entire mixture to a boil and then reduce heat and let simmer for about 30 minutes uncovered. Remove from heat and let cool.
Use an immersion blender to puree until smooth and creamy. (If you don’t have an immersion blender, transfer to a normal blender in batches.)
Serve hot with a hunk of crusty bread for a healthy, balanced meal.
Edited by Jody Smith