you are loved. on quiet days that feel meaningless, during long nights when loneliness consumes you, when you’re reminiscing and grieving the past, on good days that feel like warmth and light, always remember that you are loved.
This soup is sooooo good! It really puts me in the spirit for yule, and the ending of fall, into the transition of winter. Stir in a clockwise motion to bring cozy vibes into your houses atmosphere and dance to some winter songs to release stagnate energy from a days hard work! P.S. Yule Log Cake recipe coming up in a few day so look out for that !
Ingredients:
1 large butternut squash
1 large yellow onion
2 tbsp brown sugar
1 red pepper
2 cloves garlic
Salt and Pepper
1 tbsp tomato paste
1 sweet potato
3 cups chicken stock
Sprigs of thyme and rosemary
2 (28 oz) cans whole tomatoes
2 tbsp olive oil
1 tbsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp cayenne pepper
Directions:
1. Preheat your oven to 375 F. Cut your butternut squash in half and scoop out the seeded part. Do the same for your red pepper and sweet potato. Brush with olive oil and season with the spices listed above. Bake for 1 ½ hours.
2. In a deep large pot, cook your onions and garlic until fragrant and translucent. Transfer that into a large food blender and add your tomatoes, pepper, flesh of your butternut squash and the insides of your sweet potato. Blend until very smooth and transfer back into the pot.
3. Add more seasoning to taste, chicken stock, and your sprigs of thyme and rosemary. Bring to a boil over high heat. Then turn it down to a lower heat, cover, and let simmer for at least 30 minutes.
4. Serve with grated parmesan, toasted bread, and laddle into bowls. Enjoy!
