This is yet another winning recipe inspired by The Vital You’s Ultimate Holistic Cookbook. I tweaked it a bit by substituting apples for pears, and it took all of about 30 minutes to make, from chopping to soup bowl.
Makes: approximately 10-12 servings, 1 cup per
Ingredients
- 1 butternut squash (peeled, seeded, diced into 1″ chunks)
- 3 medium carrots, peeled and sliced
- 2 medium Bartlett pears (cored and chunked)
- 1 onion, chopped
- 5 cups organic vegetable stock
- 1 tsp grated ginger, fresh
- 1/2 tsp thyme
- 1 tsp basil
- 1/2 tsp oregano
- sea salt and freshly ground black pepper, to taste
- oil for sauteing
Preparation
- Saute veggies and pears over low-med heat about 10 minutes or until onions are tender and veggies are hot on the outside.
- Stir in vegetable stock and spices, except salt and pepper, cover and simmer on low heat for 10 minutes, or until soft but not mushy.
- Blend and add S & P to taste.
- If it’s too thick, add water, warm through and serve. (Freezes well.)
Author Info
2 Responses to Butternut Squash Soup
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Is this classed as a snack? or would you use it towards your meal?
Thanks
Julie