Nothing warms my heart, soul and belly like a big bowl of homemade soup during the holiday season. I’ve been experimenting in my own kitchen lately, but I should probably leave it to the experts on this one…
Butternut Squash Soup
Yields 6 cups
4 cups roughly diced and peeled butternut squash
1/2 cup white onion, diced
1 tbsp. garlic, minced
1 carrot, peeled and roughly chopped
2 tsp. ground nutmeg
5 cups low-sodium chicken/vegetable broth
2 tbsp. olive oil
salt and pepper to taste
Preheat large soup pot on medium heat for 1 minute. Add olive oil. Saute onions for 5 minutes, stirring, no color. Add garlic and cook for another minute, stirring. Add the squash, carrot and nutmeg and continue to cook for 10 minutes stirring occasionally. Add the broth and bring to a boil. Once boiling, reduce to a simmer until vegetables are tender, approximately 30 minutes. In a blender, puree in batches until smooth and season to taste.
Note: Be careful not to overfill the blender as hot liquids expand.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.