Renee's Butternut Squash SoupSubmitted by: RENEEVATION
IntroductionLoaded with vitamins and bright colour, this soup is a warm meal for a cool fall day. Loaded with vitamins and bright colour, this soup is a warm meal for a cool fall day.
2 tbsp olive oil
1 halfed butternut squash
1/2 large white onion
2 cloves garlic
pinch sea salt and fresh ground blk pepper
3 cups vegetarian stock
2 tbsp half and half
Mince onion and garlic and saute.
Add baked, cubed squash to saute pan and add the allspice. The baked skin is easily peeled off and the squash simply cubed on the baking sheet and added to the saute pan.
Cook for 5 minutes, mixing
Add vege stock and bring to a low boil.
Stir in the half and half and then transfer to a blender or blend with hand mixer in the saute pan.
Transfer blended soup back to the saute pan and stir.
I serve this soup in topped and seeded small pumpkin shells for a festive appetizer. Makes 8 appetizer servings or 4/6 lunch time, big bowl soup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RENEEVATION.