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Before you jump to Butternut Squash Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Remember when the only people who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. Keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can easily minimize how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small methods by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. A lot of it is simply using common sense.

We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. To make butternut squash soup you only need 10 ingredients and 20 steps. Here is how you do that.

The ingredients needed to cook Butternut Squash Soup:

1. Use Butternut squash
2. Take Olive oil
3. Prepare Onion
4. Get Bulb of garlic (if you really like garlic use the whole bulb)
5. Get Celery
6. Take Carrot
7. You need Thyme (3 sprigs tied in a bundle)
8. Prepare Rosemary (1 sprig)
9. Provide Freshly grated nutmeg
10. Provide Water

Instructions to make Butternut Squash Soup:

1. Preheat oven to 425.
2. Cut butternut squash length-wise so it's cut evenly in half.
3. Remove seeds using a spoon or your fingers.
4. Poke holes in meat side of squash.
5. Salt and pepper the meat side liberally.
6. Drizzle half the olive oil over the squash
7. Place squash on a tray and roast meat side up for 1 hour.
8. While the squash is in oven, preheat a large pot to medium-high heat.
9. Add remaining olive oil to pot
10. Julienne onion. Size doesn't matter. Add to the pot and stir.
11. Cut celery and carrot. Again size doesn't matter.
12. Add salt and pepper and the bundle of tied up thyme.
13. Chop rosemary. Again size doesn't matter. But the smaller the better. And add to pot
14. Grate the nutmeg into a small dish and add to vegetables.
15. Sauté the vegetables (mirepoix) for roughly 5 minutes until some color develops.
16. Add water and let simmer on med heat for about 45 min or so.
17. When the squash is done roasting let it rest for 10-15 min. By then the stock should be about ready. Turn it off.
18. The skin of the squash should peel off easily. Skin it and add to a blender. You might need to do half the squash depending on the size of the blender. If you only do half the squash only add half the stock with all the vegetables (take the thyme binder out before blending)
19. BE CAREFUL WHEN BLENDING!!! Blending hot ingredients may cause the soup to splatter out of the blender!!! Blend on slowest speed first then increase. - - Blend all the ingredients. Depending on how thick you like it you might need to add more water. Same goes for salt and pepper. Try the soup before serving. It doesn't need any cream to make it creamy. It's hearty and creamy without any dairy.
20. On a last note I don't like to waste anything. Meaning those seeds that came from the squash are quite yummy. You can use them in the soup. Roast them at 300°F until they get a little color or you can start to smell them while roasting.

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