Butternut Squash Soup

dr. ingrid Recipes Leave a Comment


This Butternut Squash soup is a delicious and nutritious addition to any Thanksgiving dish!

Ingredients:

  • Avocado oil
  • 1 butternut squash, peeled, seeded and cubed
  • 2 small zucchinis, peeled and cubed
  • 1 celery root, peeled and cubed
  • 2 leek stalks, chopped
  • 5 cloves of garlic, crushed
  • 6 cups vegetable stock
  • 1 sprig of thyme
  • salt and pepper

Directions:

  1. Coat the bottom of a large pot with avocado oil, and add the chopped vegetables and sauté until the leek is translucent, be careful not to burn the vegetables.
  2. Add 6 cups of vegetable stock and add a sprig of thyme.
  3. Simmer on low for about 40 minutes, or until all vegetables are tender.
  4. Remove the thyme before blending the soup. I like to use my Vitamix to blend it thoroughly, but a hand mixer will do the job too.
  5. Season with salt and pepper to taste.
  6. Optional garnish: sour cream, fresh parsley, avocado, seeds, cheese, etc.
Bon Appétit!

Print Friendly, PDF & Email
About the Author

dr. ingrid

Share this Post

Leave a Reply