Here’s a few things that might surprise Northerners about living in Texas in November.
We have trees that change color, we have to rake leaves and it gets cold.
Ok, it’s not like New York cold, but when it’s 98 degrees for most of the year, 60 feels downright frigid!
It’s all relative, right?
Anyway, even if the Weather Channel disagrees, I feel like winter is coming!
Which means I’ve got a cauldron-sized pot of soup going nonstop.
At the moment, my favorite is this Easy Butternut Squash Soup.
It’s so rich and full of flavor, sort of a healthy Thanksgiving sneak preview.
It’s also the perfect detox soup for after you’re done with holiday indulging.
I like to fill up my insulated Yeti knock-off-tumbler and sip it throughout the day.
It's the perfect lunch.. because 60 degrees is waaay too cold for a green smoothie!
Easy Butternut Squash Soup
Ingredients
2 Tablespoons of extra virgin olive oil
1 medium or large onion, chopped
3 cloves of garlic, minced
Optional: 1 teaspoon of fresh ginger, grated
1 cup celery, chopped
2 large carrots, chopped
4-6 cups of fresh butternut squash, peeled, seeded and cubed(buy it pre-cubed for shorter prep time)
1 teaspoon of salt
1 teaspoon of ground sage
1 teaspoon of ground thyme
5 cups of vegetable or chicken bone broth
Directions
1. Heat oil in large pot and cook onions until they are translucent.
2. Add garlic, ginger (if using), celery, carrots and butternut squash. Stir until vegetables soften.
3. Season with salt, sage and thyme.
4. Add broth and bring to a boil. Once boiling, turn down heat and put lid on pot. Let simmer for 20 minutes.
5. Use immersion blender to make the soup silky. If you do not have an immersion blender, carefully ladle the hot soup into a regular blender. You may have to do this in two batches. Return to pot and salt and pepper to taste.