Tuesday, January 28, 2014

Tasty Tuesday: Butternut Squash Soup


I got a recent update from Tone It Up and was delighted to see a butternut squash soup recipe. Soup is perfect for a light meal on a winter evening when you might otherwise want to stuff yourself. This was really easy to make and had a great flavor…except we couldn't eat much of it. When I meant to sprinkle the top of the soup with pepper, I opened the wrong side and the very wide open side of the pepper came pouring out. Oops. My throat was on fire for a while after a few bites. I will be trying the soup again, just maybe not with pepper. 
-Laurie

1 butternut squash, peeled, seeded & cubed
1 onion, minced
4 carrots, peeled & chopped
3 cups vegetable broth
1 Tbs coconut oil
2 garlic cloves, minced
1 tsp ginger
salt & pepper to taste
fresh parsley, chopped for garnish

Heat oil in a large pot over medium low heat. Add onions and saute’ for about 5 minutes. Stir in garlic and
ginger and add remaining ingredients. Simmer until carrots and squash are tender, about 30 minutes. Allow
mixture to cool slightly before carefully pureeing in high speed blender or food processor. Serve immediately!

Recipe from Tone It Up

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