Since I came to USA, I have always lived in cities with very cold weather (New York, Pocatello, and Peoria) still could never get used to it..the windchill, snow, lack of sunshine just makes me grumpy & miserable..
...okay may be there are few things I like about cold weather..
Long leather boots..
This was my first time working with the butternut squash and with the help of one of my friend's sister (a butternut squash guru), we were able to successfully cut it and scooped out the seeds...
...and roast the seeds in the oven alongside with some olive oil & salt until crispy. It makes a great snack and toppings for salads.
1 butternut squash, cut into halve, seeds scooped (save the seeds)
3-4 garlic cloves, crushed
1 heaping tablespoon fresh ginger root, minced
1 sprigs each- fresh thyme, sage, rosemary
-Rub oil, salt, pepper, and some garlic on halved butternut squash.
-Stir in the carrots, squash, and sweet potatoes from the oven along with fresh herbs and sautee for few minutes.
-Pour in the broth, pepper and let it simmer for 8-10 minutes.
-Sprinkle some roasted butternut squash seeded if desired or a dollop or Greek yogurt or low-fat sour cream.
Although it took a while for the veggies to roast in the oven, it was totally worth the wait..in the meanwhile I was able to catch up on my recent addiction 90210.
The soup was extremely creamy with so many flavors from different root vegetables and fresh herbs..I particularly enjoyed the taste of ginger- like our guru said "Its a MUST", it really is- ginger along with other fresh herbs elevated the taste of butternut squash, it worked so well with sweet potatoes & carrots..