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“beta” butternut soup

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This Butternut Soup is one of my most popular client recipes. Get your daily dose of beta carotene and vitamin C in this delicious, vegan, cleanse-friendly mug o’ comfort. And it makes a perfect first course for a holiday dinner!

Beta Butternut Soup
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Ingredients
  1. 1 medium butternut squash
  2. 1 medium sweet potato
  3. 1 tbsp coconut oil
  4. 1/2 c. chopped onion or shallot
  5. 3 cloves garlic, crushed
  6. 2 carrots, peeled and sliced thinly
  7. 2 ribs of celery, sliced
  8. 2 c. low-sodium veggie broth
  9. 1/2 c. unsweetened applesauce
  10. 4 c. water
  11. 1/2 tsp pepper
  12. 3/4 tsp dried thyme
  13. 1 tbsp fresh or 1 tsp dried rosemary
  14. 3/4 tsp nutmeg
  15. 1-1.5 tsp salt (taste after 1 tsp, add more if you need)
Instructions
  1. Cut squash in half, scoop out seeds, and lay halves skin-side up on a lightly sprayed baking pan. Place the sweet potato on the same pan, unpeeled.
  2. Pre-roast the squash and sweet potato at 400F for about 45 minutes, or until tender.
  3. Remove from oven and let cool. Peel and chop both into chunks. (You can do this the day before and refrigerate the squash and potato overnight).
  4. In a soup pot, heat the coconut oil over medium heat, then saute the onions or shallots, garlic, carrots, and celery until they are slightly softened.
  5. Add the broth, applesauce, water, squash, sweet potato, pepper, thyme, rosemary, nutmeg and 1 tsp of the salt.
  6. Bring to a boil and then reduce to a simmer, cooking for about 20 minutes or until the carrots and celery are quite soft.
  7. Blend the mixture with an immersion or stand blender, tasting and adding more salt if necessary.
  8. Makes about 12 cups.
simple balance http://simple-balance.ca/

 

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