Butternut Squash Soup

Fresh Butternut Squash Soup

• Serves: Four
• Preparation time: 30 minutes
• cooking level is very easy
• Vegan and Gluten free

Ingredients:

• 1 Butternut Squash Peeled, Seeded, Chopped
• 1 Tart Green Apple, Chopped
• 1 Onion Chopped
• 1 Celery Rib Chopped
• 1 Carrot Chopped
• 2 Tbsp of Olive Oil
• 1 Chopped Serrano Pepper
• 1 Small Piece of Ginger, Chopped
• 4 Cups of Water or Vegetable Broth
• Few Thyme leaves
• Pinch of Nutmeg
• Pumpkin Seeds to Garnish
• Salt

Preparations:

1. On a medium high heat in a sauce pan add two tbsp of olive oil. Saute onion, celery, carrots for 3-4 minutes.
2. Add butternut squash, apple chunks and saute for  few minutes.
3. Add four cups of water or vegetable broth and bring to a boil.
4. Add salt, ginger and pepper. Let it simmer for 20 minutes.

Puree the mixture

5. Using a hand blender, puree the mixture to a smooth consistency. Be careful, it will be hot!
6. Garnish with roasted pumpkin seeds. Thyme leaves and/or  my favorite sprinkle with nutmeg. (Candid walnuts is another great option if you don’t have pumpkin seeds)

Butternut squash soup with roasted pumpkin seeds

Bonus Tip: For busy folks, buy pre-cut butternut squash at your local grocery store.