I won't bore with you with the details of the amounts of soup I consume in the winter, but let me just say...it's alarming. Soup is ingested almost daily and I find myself constantly coming up with new combinations and being inspired by other sources. Mainly, my friends and Pinterest.
This is a new fave, there are 3 containers of it in my freezer as I type this.
Roasted Parmesan Butternut Squash Soup
1/2 butternut squash peeled
Salt and Pepper 1/2tsp each
3/4 cup shredded Parmesan cheese
1/4 cup Olive oil
1 box Chicken Stock
1 single serving size container of plain greek yogurt
1/2 cup more Parmesan cheese
Cube the squash and mix it with the salt, pepper, Parmesan, and Olive oil.
Place mixture on a baking sheet and roast at 375 degrees until golden brown.
Scrape entire mixture into a pan and add stock, yogurt and extra cheese.
Use an immersion blender to mix and break down soup until it reaches a smooth, silky consistency.
There you have it. Another soup recipe. Feel free to smack me when Spring comes around and I will gladly turn over the reigns of soup making in favor of lighter fare.