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\n Easy Butternut\/Pumpkin Squash Soup<\/h2>\n <\/div>\n\n
Easy Butternut\/Pumpkin Squash Soup<\/h2>\n <\/div>\n\n \n ![\"Easy](\"http:\/\/www.recipecan.com\/system\/photos\/3401\/large\/image.jpg?1400042422\")
\n <\/div>\n\n \n Lunch<\/span>\n <\/div>\n\n \n\n \n\n Serves 2<\/span>\n <\/div>\n\n \n \n Ingredients<\/strong>\n \n - \n 1 cup of butternut squash cubes (pumpkin or calabasa squash (West Indian Pumpkin))\n <\/li>\n
- \n 1 medium onion\n <\/li>\n
- \n 5 cloves of garlic\n <\/li>\n
- \n 1\/4 teaspoon of thyme leaves (fresh or dried)\n <\/li>\n
- \n 1 cup of water or vegetable stock\n <\/li>\n <\/ul>\n <\/div>\n\n \n Directions<\/strong>\n
\n - Peel the squash, cut into cubes and put in to a medium saucepan<\/li>\n
- Peel and chop the onion and put into the saucepan<\/li>\n
- Peel the cloves and put into the sauce pan<\/li>\n
- 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<\/li>\n
- 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.<\/li>\n
- Turn off the heat and let cool for about 10 minutes<\/li>\n
- 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<\/li>\n
- 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.<\/li>\n
- Enjoy!!! Serve with pita pockets stuffed with mushrooms, green salad and avocado dressing for a delicious lunch.<\/li>\n <\/ul>\n <\/div>\n\n
\n <\/div>\n\n
\n <\/div>\n\n \n Lunch<\/span>\n <\/div>\n\n
\n\n \n\n Serves 2<\/span>\n <\/div>\n\n
\n
\n Ingredients<\/strong>\n
- \n
- \n 1 cup of butternut squash cubes (pumpkin or calabasa squash (West Indian Pumpkin))\n <\/li>\n
- \n 1 medium onion\n <\/li>\n
- \n 5 cloves of garlic\n <\/li>\n
- \n 1\/4 teaspoon of thyme leaves (fresh or dried)\n <\/li>\n
- \n 1 cup of water or vegetable stock\n <\/li>\n <\/ul>\n <\/div>\n\n \n Directions<\/strong>\n
- \n
- Peel the squash, cut into cubes and put in to a medium saucepan<\/li>\n
- Peel and chop the onion and put into the saucepan<\/li>\n
- Peel the cloves and put into the sauce pan<\/li>\n
- 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<\/li>\n
- 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.<\/li>\n
- Turn off the heat and let cool for about 10 minutes<\/li>\n
- 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<\/li>\n
- 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.<\/li>\n
- Enjoy!!! Serve with pita pockets stuffed with mushrooms, green salad and avocado dressing for a delicious lunch.<\/li>\n <\/ul>\n <\/div>\n\n
\n <\/div>\n\n