Monday, October 24, 2011

Seasonal Soup

This recipe started out with butter, heavy cream, and oil...why would you ever need all three?  After making healthy changes I think it tastes so much better.  If you're going to make squash soup shouldn't you taste squash?  And some tasty freshly grated spices...
 Butternut Squash Soup

Bake (or boil) 4# butternut squash, 1 very large or 2 medium
Sautee 1 large chopped onion in veg. broth with 2 bay leaves.
Add the squash and the rest of the can of veg. broth
Add:  4t brown sugar
           1-2 T  fresh ginger, grated
            1-2t  cinnamon
           1/4t  fresh grated nutmeg
            1/4t  fresh ground allspice
            1-2 t salt, pepper to taste
Blend with hand blender until creamy but a little chunky
Add 1 cup almond milk, more if you prefer a thinner or creamier soup

Serve with a drizzle of pumpkin seed oil 

A plate of julienned veggies added crunch and more nutrients.
The beets were from the farm market and sooo good and sweet!


1 comment:

  1. Sorry, I just noticed what a bad color that bowl is for the soup. I'll pay more attention to my photo details!