Butternut Pumpkin Soup
If you love pumpkin soup than you will absolutely love this recipe. Not only is it full of vegetables but it contains a secret ingredient (well, I like to think of it as a secret) that will just send this soup from plain old pumpkin, to absolutely delicious!
So, as the weather gets colder and the sniffles start rolling in, try this soup, it’s easy, so delicious and full of antioxidants.
1 tbs butter
1 medium brown onion
1 small butternut squash
2 large carrots
3 stalks celery
3 cloves of garlic
1/2 tbs freshly chopped ginger
1-2 cups of vegetable stock
1 stick of thyme
1 stick of rosemary (this is the secret ingredient!)
salt and pepper
Note: the quality of your vegetables are going to determine the fabulousness of this soup so be sure to choose fresh organic or farmers market vegetables and a really good european style butter.
1.) Wash your butternut squash, scoop out the seeds and chop into bite sized pieces. Don’t worry about peeling the skin, it cooks down and you wont even be able to taste it. The skin also contains lots of nutrients.
2.) Chop up all the other ingredients and place into a big pot with the butter and herbs. Mix it all around so the butter coats the veggies and then place the lid on. Allow the vegetables to sweat over medium heat. The rosemary just works so well with the vegetables in this soup, you will never make pumpkin soup without it again!
3.) Once the vegetables start to get nice and soft, add enough stock to cover the vegetables. You may have to add more or less stock. Allow it all to simmer with the lid on for about 20 -30 minutes. You can add more stock if you desire or if needed.
4.) Once the vegetables are nice and soft, take the soup off the heat, remove the herbs and then using a stick blender, blend the soup till its nice and smooth. If you don’t have a hand held blender, simply cool the soup and pour it into a regular blender. Pulse till its smooth and return to the heat.
5.) Add salt and pepper to taste, garnish with fresh parsley and serve! Voila!