submitted by loveheart {1 Recipe}
Makes: 4 servings
Description: A yummy and satisfying soup that will warm you up and make your tummy smile.
Ingredients:
2 tablespoons
extra-virgin olive oil
1 large
sweet onion, diced
1 piece (2")
fresh ginger, peeled and cut into 4 pieces
1 container 32 oz
reduced -sodium vegetable broth
1 butternut squash
2 1/2 pounds, peeled seeded and cubed
1/2 tsp.
sea salt
1/4 tsp.
pepper
1 tbs. (tablespoon)
honey
1
small apple, seeded and diced
Instructions:
1. Heat the oil in a large saucepot over medium heat. Cook the onion and ginger, stirring frequently for 5 minutes, or until the onion is translucent. Add the broth, squash, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes or until the squash is fork tender. Let cool for 5 minutes (see note).
2. Working in batches, puree the soup in a blender. Return the soup to the saucepot. Stir in the honey and heat over low heat to warm through. Serve topped with the apple and pumpkin seeds, if using.
{Note: Hot soup expands faster than a cooled liquid. To avoid a blender blunder, fill the base only halfway. Remove the center of the lid to allow steam to escape. Cover the lid with a folded kitchen towel and then puree the soup.}
via Eat for Extra Ordinary Health Cookbook
Soup is on in just 20 mins. This is an easy to make soup with some great flavor that will taste homemade, even though you can use some shortcuts (like a …
Read
I love making cajun and creole dishes like gumbo and jambalaya. Most of the recipes I use recommend homemade shrimp stock, advice that I always ignored,…
Read
Using bacon at the beginning of this recipe gives it a great smoky flavor. The whole thing comes together really quickly, and can easily be made on a we…
Read
Add Your Comment
To comment, please click here to login