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A quick and simple-to-make soup recipe that is full of flavor and nutrients.
Use organic vegetables and ingredients whenever possible.
One small butternut squash (peeled, seeded and chopped)
Three medium carrots - peeled and chopped
One can vegetable broth (412 ml 14.5 oz.)
Two cups of water
One small onion (finely chopped)
Two Tablespoons olive oil or butter
Two Tablespoons unbleached all purpose wheat flour (optional, as thickening agent)
One cube mushroom seasoning or vegetable bouillon
Sea salt and pepper to taste
Chopped parsley or seasoned croutons for garnish (optional)
In large saucepan, bring to boil vegetable broth and water. Lower heat to simmer and add chopped squash and carrots with bouillon cube and cook vegetables until softened. When vegetables are almost ready, place olive oil or butter in small saucepan over medium heat and add chopped onion. Cook onions until they turn translucent. Turn off heat and stir in flour. Add onion mixture to cooked vegetables and season with salt and pepper to taste. Allow to cool and puree with blender (add more water if too thick).
Serve hot in bowls garnished with seasoned croutons or chopped parsley or dollop of cream.
To increase the flavor of the butternut squash and to make more ease in peeling, roast the squash in the oven. Cut the squash into halves and wrap in foil with a tablespoon of olive oil. Bake on medium heat (350-375 degrees) for 20-30 minutes or until soft.
