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1 Butternut Squash, peeled, seeded and cut into 1 “cubes

2 large carrots, peeled and chopped into 1” matchsticks

4-5 fresh sage leaves, chopped

1 small white onion, chopped

3 whole garlic cloves, peeled

1 tsp nutmeg

2 tsp freshly grated ginger or 1 tsp ground ginger

32 oz unsalted chicken broth or vegetable broth

Salt

Pepper

1 tbsp grass-fed butter or ghee

1 tbsp extra virgin olive oil or avocado oil

½ cup crumbled blue cheese

 

Preheat oven to 325 degrees Fahrenheit. 

Toss carrots and butternut squash in bowl with oil.   Season with salt and pepper.  Spread evenly on baking sheet and roast in oven for 35 minutes.

Meanwhile, heat butter of ghee over medium heat in medium stock pot.  Add onion, garlic and sage.  Sauté for 3-5 minutes.  Add nutmeg and ginger.  Sauté for another 1-2 minutes.  Add broth. 

Remove squash and carrots from oven when ready and add to pot.  Bring to a boil and simmer for 5-7 minutes.  Season to taste.  Remove from heat and place all contents in blender or food processor.  Blend until smooth. 

Serve with crumbled blue cheese and roasted seed of choice (pumpkin, pepita, pine nut or butternut squash.)