butternut squash soup with roasted brussels sprouts

Hip hip hooray!!!

There is a god! Our brussels sprouts planting has never looked this good. Or at least hasn’t looked this good in the last three years.

The plants are healthy, and the brussels taste better than I remember.  Harvesting these guys can do a number on your back, but the pain is worth it. Damn they are good!

Taylor is pretty pumped as well.

 

We of course had to celebrate the arrival of the brussels sprouts by cooking up a large batch.  We enjoyed our roasted brussels with some butternut squash soup.  It was the perfect combination.

 

This meal screams comfort food without being heavy or overly rich.  It was perfect.

 

 

If the weather has finely cooled down where you live this is the meal for you.

Butternut squash soup:

2 tbs extra virgin olive oil

1 carrot diced

1 celery stock, diced

1 onion diced

4 cups cubed butternut squash

4 cups chicken broth or veggie broth

1 tsp fresh thyme

dash of cayenne pepper

1 tsp sea salt

dash of pepper

Directions: Heat oil in a large pot.  Add diced carrot, onion, and celery. Cook until vegetables have begun to soften.  About 4 minutes.  Add butternut squash cubes, chicken stock, thyme, cayenne, salt and pepper.  Bring to a boil. Reduce heat to a simmer and cook until squash has soften, about 30 minutes. With and immersion blender puree the soup.  If you do not have one, you can ladle the soup into a blender or food processor and puree. Enjoy!

For the brussels sprouts:

3 cups of brussels sprouts

2 tbs extra virgin olive oil

4 cloves of garlic, chopped

salt and pepper to taste

Preheat oven to 400.  Trim the ends of the brussels sprouts, and remove any yellow or dirty outer leaves.  Toss them in a large bowl with the oil, garlic, salt and pepper.  Place on a baking sheet and roast for about 30 minutes or until golden brown.  Stir brussels once halfway through the baking process.  Enjoy!