It is a rainy Saturday in the new year. Perfect day for some homemade soup. I googled Butternut Squash Soup and the recipe from Whole Foods looked simple and delicious. I tweaked it to be vegan and to suit my tastes and preferences. Below is the recipe I used and the link to the actual Whole Foods Classic Butternut Squash Recipe.
rainy day butternut squash soup
1-2 carrots diced,
1/2 small onion chopped
4 cups vegetable stock or broth
4 cups frozen cubed butternut squash
Thyme, salt and pepper to taste.
Fresh arugula, spinach or greens of choice
Saute’ carrots and onion in olive oil for a few minutes until soft in a large soup pot, add vegetable stock, butternut squash soup, salt, pepper and thyme. Simmer until squash is soft (about 30 minutes) . Cool a bit before pureeing soup in a blender until desired consistency. Re-heat and serve. Top with lots of fresh greens and enjoy.
Click here Whole Foods Classic Butternut Squash Soup