Easy Butternut/Pumpkin Squash Soup

Easy Butternut/Pumpkin Squash Soup

Easy Butternut/Pumpkin Squash Soup Recipe
Lunch
   Serves 2
Ingredients
  • 1 cup of butternut squash cubes (pumpkin or calabasa squash (West Indian Pumpkin))
  • 1 medium onion
  • 5 cloves of garlic
  • 1/4 teaspoon of thyme leaves (fresh or dried)
  • 1 cup of water or vegetable stock
Directions
  • Peel the squash, cut into cubes and put in to a medium saucepan
  • Peel and chop the onion and put into the saucepan
  • Peel the cloves and put into the sauce pan
  • If using dried thyme, measure out a 1/4 teaspoon and add. If using fresh thyme put the sprig into cook with the squash but remember to remove it before blending because the stems may not blend completely
  • Add water, turn on the heat, bring to a boil, lower the heat and let the vegetables simmer for about 5 to 10 minutes until soft.
  • Turn off the heat and let cool for about 10 minutes
  • Pour the vegetables and water into a blender and blend until smooth and creamy. You may have to add a little water to get the soup consistency that you like
  • Add salt and pepper sparingly to taste. Taste the soup first it is actually delicious without salt but you can add a little Himalayan salt. This will increase the sodium but will add a few other minerals too.
  • Enjoy!!! Serve with pita pockets stuffed with mushrooms, green salad and avocado dressing for a delicious lunch.

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