Ingredients:
1 tablespoon extra virgin
2 lbs. butternut squash, cut in 1-inch pieces, about 5 cups
1 cup carrots, diced
½ cup onion, diced
1 tablespoon garlic, minced
1-quart vegetable stock
1 teaspoon pepper
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon turmeric
Directions:
Heat olive oil in a pan over medium heat. Sauté squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucent
Add stock and spices to the pan. Bring to a boil. Once boiling, reduce the heat + simmer for 30-40 minutes.
Puree with an immersion blender or allow soup to cool + add to a blender. Blend until smooth.
Have fun with this delicious soup! Perfect for winter.
Thanks for reading!
Renee VanHeel
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