recipe from WHOLE FOODS:
2 tablespoons olive oil
2/3 cup diced carrot
1/2 cup diced celery
1 onion, diced
4 cups cubed butternut squash (this is pre-chopped and ready to go at WF)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
2/3 cup diced carrot
1/2 cup diced celery
1 onion, diced
4 cups cubed butternut squash (this is pre-chopped and ready to go at WF)
1/2 teaspoon chopped fresh thyme
4 to 6 cups low-sodium chicken broth
Sea salt and ground black pepper, to taste
Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.
Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Let the soup cool slightly and carefully puree in batches in a blender.
You could also add 1-2 T or so of curry powder if your last name is Kanneganti :)
It's really good!
3 comments:
Exactly what I needed this morning! This soup sounds much better than the curried carrot soup I had on the menu for today. thanks Chaiss!
haha you're welcome, hope you like it. i think i've made that carrot soup too (everday food?) and i liked it! :) pretty sure kevin and ivy spit it up though
well then i am sure Trev would have the same reaction. haha
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