Wednesday, October 22, 2014

Simple Butternut Squash Soup

                                                                                 Pic/Recipe by Christine It


1 butternut squash peeled and cut into cubes
2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
6 cups vegetable broth ( I use organic vegetable cubes, 1 cube for every two cups of boiled water)
1 sweet potato, peeled and chopped
1 cup carrots, peeled and chopped

1/8 tsp nutmeg

In a large saucepan over medium-low heat, warm olive oil with butter. When butter melts, add onion and saute 2 to 3 minutes, stirring occasionally. Add the prepared broth, carrots and sweet potato. Simmer until the vegetables start to soften. Then add the squash and simmer until everything is cooked. Puree soup with an immersion blender or food processor. Stir in nutmeg.

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