Butternut Squash Soup



2 tbs olive oil
2 large butternut squashes
1/2 head of cauliflower
2 celery stalks
1 carrot
1 medium onion
4 cloves of garlic
2 bay leaves
2 tsp dried thyme
1 tsp ground allspice
veggie boullion/veggie soup stock
2 tsp salt
pepper to taste

Preheat oven to 400. Place whole squash onto an ungreased baking sheet, or wrap in tin foil. and prick in a few places with a sharp knife. Bake for 75-90 minutes or until tender and easily pierced with a fork. Remove from oven, and allow to cool. After its cool to the touch, scoop out the flesh, discard the skin and seeds.

Steam the cauliflower on the stovetop, until tender. Remove from heat. (You can save the water for the water you will use for the broth.

Dice carrots, celery, onion, and mince the garlic. Heat a large soup pot with olive oil and add the carrots, celery, onion, garlic plus salt and bay leaves. Stir and cook for 6-7 minutes or until onions are translucent. Add the thyme and allspice.

Add the butternut squash, cauliflower, and about 6 cups of water/or veggie broth. Bring to a simmer, turn off the heat, remove the bay leaves, and use an immersion blender or other blender to puree the soup.

Yum! Easy!

Jessica SticklerComment