This is a great fall recipe from our friend Seaweed Snacks. It's quite low in fat and high in beta-carotene which = super healthy for you and your family.
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Butternut Squash Soup
1 large butternut squash skin and seeds removed, chopped into cubes
4 cups stock
1/2 tsp cinnamon
1 onion chopped
5 cloves garlic
1 tsp salt
juice of a lime
1 tbls. olive oil
I use an immersion blender to make this soup. If you don't have an immersion blender, then you can pour the soup into a blender after it has been cooking about 40 minutes. Make sure you put a dish towel on top of the blender lid to prevent burning yourself while blending.
Return to soup pot and cook for 30 minutes more.
This is a really basic recipe. You can add things....like vanilla seeds, roasted peppers or leeks. Crumble goat cheese and sun dried tomatoes on top. Oh that would be good.
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Butternut Squash Soup
1 large butternut squash skin and seeds removed, chopped into cubes
4 cups stock
1/2 tsp cinnamon
1 onion chopped
5 cloves garlic
1 tsp salt
juice of a lime
1 tbls. olive oil
I use an immersion blender to make this soup. If you don't have an immersion blender, then you can pour the soup into a blender after it has been cooking about 40 minutes. Make sure you put a dish towel on top of the blender lid to prevent burning yourself while blending.
Return to soup pot and cook for 30 minutes more.
This is a really basic recipe. You can add things....like vanilla seeds, roasted peppers or leeks. Crumble goat cheese and sun dried tomatoes on top. Oh that would be good.
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