Wednesday, August 8, 2012

Butternut Squash Soup (A, AB, B and O)


One Butternut squash (medium size), peeled, seeded and chopped into one inch cubes

half of a medium size yellow onion, coarsely chopped

one garlic clove, minced

3 medium carrots, chopped

2 celery stalks, chopped

36 oz water

3 T olive oil

Salt and pepper, to taste

lemon juice, parsley or cilantro, for garnish

Heat olive oil in a soup pot; add onions, garlic, carrots and celery and cook in oil until lightly browned.

Add water and bring to a boil. Reduce heat to low and allow to simmer for about 45 minutes or until veggies are tender.

Place soup mixture in a blender and puree until smooth. (I recommend pureeing the vegetables first and then adding stock to your desired consistency.)

Pour soup back into pot and add salt and pepper.

Squeeze lemon juice over soup and add cilantro or parsley for extra flavor.

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