Butternut Squash Soup Recipe

December 13, 2016 by Carol

Fall time is the perfect season for soup, especially Butternut Squash soup which is the perfect blend of vegetables.

INGREDIENTS:

6 cups of butternut squash

6 cups of vegetable broth

1 tablespoon of sea salt

2 1/2 stalks of celery

4 cups of sweet onion

6 leaves of sage

4 cups of white potato

5 cloves of garlic

1/4 tablespoon of nutmeg

2 tablespoons of olive oil

Handful of pumpkin seeds (OPTIONAL)

DIRECTIONS:

-Sprinkle olive oil and sea salt onto the garlic. Then, put the garlic in the oven at 350F for half an hour.

-Cut all your vegetables; butternut squash, celery, onion, and white potato. Add desired amount of oil to pot, and add your onions and celery.

-Once the onions and celery have softened, add your remaining vegetables and bring to boil.

-As soon as the vegetables are boiling, turn down to simmer. Add your garlic back into the mixture.

-Blend all your cooked vegetables.

-Add pumpkin seeds as a garnish. (OPTIONAL)