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Butternut Squash and Carrot soup

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Dinner [D]

Lunch [L]

Nutritarian [N]

Vegan [V]

1 butternut squash

2 small onions

1 head of garlic

1 lb of baby carrots

2 stalks of celery

water

2 TBS of bouillon paste

 

Cut the squash in half and quarter the onions. Arrange on a cookie sheet and dirzzle with olive oil.

Cut off one end of the garlic (just so you can see the cloves and wrap the garlic in tinfoil and put on pan also.  Bake at 400 degrees for 1 hour and 15 minutes.

Meanwhile in a large part cover the carrots and celery with water (about 2 and a half cup).  Bring to a boil and cook for until carrots are tender.  When the squash is finished cooking, remove the seeds and scoop the rest into the soup.  Add the onions and squeeze about half of the garlic into the pot.  Add the bouillon.  Allow the soup to simmer for about 20 minutes.  Then pour the soup in "batches" into a food processor until smooth and creamy.  Return to pot to keep it warm.  I was amazed at how tasty a soup made of basically just vegetables could be this tasty.  If you have some picky eaters in the house you can always add, cream or cream cheese to the soup.

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