rainy day simple butternut squash soup

rainy day

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 tablespoon extra virgin olive oil,butternut

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

whole foods


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