Butternut Squash are by far my favorite winter squash, so when I received this suggested recipe for the Homegrown Food Challenge, I knew that I had to try it. This fantastic recipe was provided by Kate of the blog, Iron Nourishment. Seeing how active of a lifestyle she leads, I knew this would be the perfect recipe to give me that energy I need to get through the week.
One of the great things about this recipe is that it is quick and easy to make. Now I don’t mind grinding it out in the kitchen for that perfect meal, but I sure don’t mind any recipe that involves getting everything into the oven for a half hour, while I clean up, set the table and perhaps sip on a homebrew.
I loved this recipe so much that I ended up making it twice this past week, which equated to a total of 2 dinners and 4 lunches. That leads to one of my biggest tips for the Homegrown Food Challenge: Make enough food for multiple meals to reduce the overall amount of time you’ll spend in the kitchen.
Butternut Squash and Rosemary Leek soup served with kale chip pizza and a Black IPA homebrew.
Thanks so much Kate! Please check out her blog, Iron Nourishment, to learn about other great natural and holistic foods that help maintain an active lifestyle.
To download a PDF of this recipe, click here: HGFC_ButternutRosemaryLeekSoup_Recipe Card
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Thanks for sharing this- it’s well-timed. I underestimated the high yield potential of my three butternut plants and have at least 20 butternuts! I’ve got to figure out winter storage for them, since I have no basement and they won’t last at room temperature. I may just process and freeze instead. Will definitely try this recipe!
Wow Jessica, 20 butternuts! That’s a great yield from 3 plants. Processing and freezing is always a great way to go. Thanks for sharing!
I love the write-up Luke! I am so glad you enjoyed it!