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    • #395017
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      Butternut Squash Soup

      2 tbs olive oil
      2 garlic cloves, finely chopped
      1 cup yellow onion, finely chopped
      2 celery stalks, chopped
      2 carrots, finely chopped
      8 cups butternut squash — peeled, seeded, and chopped into 1-inch cubes
      4 cups vegetable stock
      1 cup plain unsweetened soy milk, plus more if desired
      Salt, to taste
      Pepper, to taste

      In a large stockpot over medium heat, heat the olive oil and sauté the garlic, onions, and celery, stirring often, until soft and fragrant – about 5 min.
      Add the carrots, butternut squash, and vegetable stock.
      Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender – about 30 to 40 min.
      Working in batches, transfer the soup to a blender and process until smooth. Return the soup to the pot.
      Stir in the soy milk, salt, and pepper, and cook until desired temperature and consistency, adding more soy milk as desired.
      Serve hot. Serves 6-8
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