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Tangy Butternut Squash Soup
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 50 mins
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This delicious butternut squash soup recipe is rich in fiber, vitamin A and vitamin C, and contains the antioxidant lycopene thanks to the carrots.
Easily make this a vegan soup by omitting the sour cream on top or replacing it with a nut-based substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
6
- Ingredients
- 8 cups Butternut squash (peeled; seeded and quartered)
- 1 large onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 potatoes (peeled and quartered)
- 2 medium carrots (chopped)
- 2 Tbsps fresh parsley (chopped)
- 2 bay leaves
- 1 tsp fresh marjoram (chopped)
- 1 tsp fresh thyme (chopped plus extra for garnish)
- 2 Tbsps good quality olive oil
- 1 pinch Sea salt
- freshly ground Black pepper
- Sour cream (for garnish)
Preparation
Preparation steps
1.
In a large saucepan, combine all ingredients; add just enough water to cover the mixture.
2.
Bring to a boil; reduce heat, partially cover, and simmer for 30 minutes.
3.
Remove soup from heat and cool briefly. Remove bay leaves. Working in batches, puree in blender until desired consistency is reached, depending on preference (coarse or smooth).
4.
Adjust seasoning as necessary. Reheat if necessary. Ladle into serving bowls. Garnish with fresh thyme and a dollop of sour cream. Serve.
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