Guest Recipe: Butternut Squash Soup

As part of the Guest Recipe Posts, S sent this one.

 

 

Butternut Squash Soup

 

Ingredients:

20 oz Butternut squash, cut up

1 Medium - large onion, chopped 

3 cups Carrots, cut up

3 Tbspns butter (or olive oil)

1 Container of Vegetable broth

Vegetable base

Salt and Pepper, to taste

Topping (Optional): Roasted Pumpkin seeds

 

 

Process:

 

Sauté onion 5 minutes or until soft not brown.

Add carrots, cook another 5-7 minutes.

Add butternut squash.

1 container vegetable broth.

Salt & pepper to taste.

Cook on high until boils then to medium high for about 30 minutes.

Add 2 tablespoons of vegetable base.

After a short cooling (while still hot), mix in blender until smooth.

Add some roasted pumpkin seeds to top before serving. 

 

Note: Vegan if you use olive oil.