Run Oregon Kitchen: Gordalicious Roasted Squash & Sage Soup 


It’s raining, it’s pouring, so you know what that means! Time to bundle up watch Netflix, with a big bowl of soup and chill – after you had your running in the rain of course. Here is an easy recipe that will be just what you need to warm up after a wet and cold run.

  • Squash of your choosing (acorn, butternut, etc.)
  • Fresh sage leaves
  • Spices (Nutmeg, cinnamon, optional pumpkin spice)
  • Cream of your choosing (I used almond)
  • Raw Pumpkin seeds (bonus, but highly recommend)

First, grab your squashes and cut them in half to take out the seeds – then cut them up into rough cubes. Squashes can be a bit tough, so make sure you have a pretty good knife and keep in mind that they really don’t have to be perfect. Place the whole squash – rinds and all – on an oven pan, drizzle some olive oil over them, and place them in the oven at 400°  for approx 30-45 minuntes, or until you can poke a fork through.

After roasted put the squash in a blender with the cream, sage, and some of those raw pumpkin seeds, if you chose to use them.

(If you decide to use the raw pumpkin seeds, spread some out over another oven pan. Drizzle some olive oil over them along with some salt. Throw them in the oven for 5-10 min or until a little browned).

It may take a couple times in the blender as everything may not all fit at once. Once everything is blended, take it out, add them to a pot or crockpot and cook on low heat with  spices, salt, and pepper added to your liking. Now get out the door for a good run for an hour or two in the rain. When you get back, you will have a  get to come  deliciously smelling pot of very healthy roasted squash soup to warm up with.


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