Heat oil in a soup pot. Add diced onion and carrot and cook for a few minutes until onions are translucent, about 3 or 4 minutes. Add butternut squash, vegetable broth, thyme, salt and pepper. Bring to a boil then reduce heat and simmer until squash is tender, about 30 minutes. Cool soup slightly and puree in batches in a blender (or puree with immersion blender).
Do you know where we can get the squash soup recipe the children tried?
ReplyDeleteSure do! Kate Maxfield sent it to me. It is the following:
ReplyDeleteSquash Soup (adapted from recipe I found at http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup)
2 Tablespoons olive oil
1 Onion, diced
1 Carrot, diced
1 butternut squash, peeled and diced
4 cups vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme (or 1/2 teaspoon fresh thyme)
Heat oil in a soup pot. Add diced onion and carrot and cook for a few minutes until onions are translucent, about 3 or 4 minutes. Add butternut squash, vegetable broth, thyme, salt and pepper. Bring to a boil then reduce heat and simmer until squash is tender, about 30 minutes. Cool soup slightly and puree in batches in a blender (or puree with immersion blender).
ENJOY!
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ReplyDeleteThank you sooooo much!!
ReplyDeleteYou are welcome! Enjoy!
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