Butternut Squash Soup

Butternut squashA great soup for Fall. You can substitute Zucchino Rampicante Squash for the Butternut if that is what you have on hand. Don’t forget some homemade bread to go with it. Reblogged from Nourish. Check them out for more tasty, nourishing recipes.

Nourish

Happy fall! With the weather getting colder and winter squash becoming available locally in New England, it’s the perfect time to make this hearty and healthy vegetarian classic. Panera can’t top this!

STEP ONE – Preparations

  1. Get out a large soup pot.
  2. Set up a blender or food processor

STEP TWO – Make the Soup

Ingredients:

2 tablespoons of extra-virgin olive oil
1 large carrot
1 large onion
1 large stalk of celery
1 large butternut squash
1 tablespoon of minced garlic
4-5 cups of vegetable broth
Fresh thyme
Salt and pepper

Instructions:

  1. Warm up the soup pot on medium heat and add the oil.
  2. Peel the carrots, onions, and squash and cut them and the celery into small chunks.
  3. Add the vegetables to the hot oil.
  4. Cook for about 5 minutes until the vegetables are soft.
  5. Add in the butternut squash, garlic, and thyme and stir to combine.
  6. Add…

View original post 220 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Create a free website or blog at WordPress.com.

Up ↑

%d bloggers like this: