Tweet. Pin It. Most of us have the best intentions when deciding to go vegetarianâbut while you may be cutting the animal kingdom a break; you may be doing your health a disservice if youâre not sure how to maintain a balanced diet.
Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purÃ©e soup. Alternatively, let the soup cool slightly and carefully purÃ©e in batches in an upright blender.
Directions. Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash.Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.irections. Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash.