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Butternut Squash Soup

on March 16, 2013

I never liked soup as a kid but, somewhere in the last 40 some-odd years, I’ve grown to love it. So, with 1/2 of a Butternut squash left from my last recipe (“Easy Vegetable Curry”), I decided to “invent” a soup recipe. I really like the way it came out – delish!

butternut soupButternut Squash Soup

Ingredients:

  • 2 Tbs. Olive Oil
  • 1/2 Butternut Squash, peeled & cubed (smallish cubes so they cook faster)
  • 1 small Carrot, shredded (or chopped really small)
  • 2 Tbs. Onion, chopped
  • 1/2 tsp. Garlic, minced
  • 2 cups Veggie Broth
  • 1 medium Sage Leaf, chopped (or use about 1/4 tsp. dried)
  • Dash of:  Turmeric, Curry, and Cinnamon (more to taste)
  • 1/3 to 1/2 cup Almond Milk, unsweetened
  • Salt & Pepper to taste

Any of the herbs are, obviously, optional; you can use chicken broth instead of vegetable broth; and you can use any milk you want (cow, soy, etc.), this is just what I did because I’m a vegetarian and I’m the Queen of  “what I had on hand.”

Directions:

  1. In a dutch oven (or comparable), heat the oil over medium-high heat.
  2. Add the onions, garlic and saute until the onions are translucent.
  3. Add everything else EXCEPT the almond milk and cook until the squash and carrots are tender.
  4. When the veggies are cooked, turn off the heat and stir in the almond milk.
  5. Let it cool (at least a bit*) and then put through the blender/food processor and serve hot/warm.

*It’s not a good idea to put a lot of hot foods in the blender all at once. The heat can cause the top to “blow off” and it’s rather messy to clean up (yes, speaking from experience here).

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