submitted by loveheart {1 Recipe}
Makes: 4 servings
Description: A yummy and satisfying soup that will warm you up and make your tummy smile.
Ingredients:
2 tablespoons
extra-virgin olive oil
1 large
sweet onion, diced
1 piece (2")
fresh ginger, peeled and cut into 4 pieces
1 container 32 oz
reduced -sodium vegetable broth
1 butternut squash
2 1/2 pounds, peeled seeded and cubed
1/2 tsp.
sea salt
1/4 tsp.
pepper
1 tbs. (tablespoon)
honey
1
small apple, seeded and diced
Instructions:
1. Heat the oil in a large saucepot over medium heat. Cook the onion and ginger, stirring frequently for 5 minutes, or until the onion is translucent. Add the broth, squash, salt and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes or until the squash is fork tender. Let cool for 5 minutes (see note).
2. Working in batches, puree the soup in a blender. Return the soup to the saucepot. Stir in the honey and heat over low heat to warm through. Serve topped with the apple and pumpkin seeds, if using.
{Note: Hot soup expands faster than a cooled liquid. To avoid a blender blunder, fill the base only halfway. Remove the center of the lid to allow steam to escape. Cover the lid with a folded kitchen towel and then puree the soup.}
via Eat for Extra Ordinary Health Cookbook
My family's favorite version of lentil soup. It's easy, inexpensive, and even with a family of 4, there are usually leftovers for a few days :-)
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