Butternut squash is one of nature’s healthiest veggies, with a wide variety of vitamins, minerals and antioxidants. It’s also tasty and filling, and a great replacement for potatoes. This rich, nutritious soup made with butternut squash and carrots will warm you up on a chilly fall evening, or make a nice holiday dinner starter.
1 lb. butternut squash, peeled and chopped
1 medium onion, sliced
½ lb. carrots, peeled and chopped
2 quarts vegetable stock
1 bay leaf
1 tsp cinnamon
¼ tsp nutmeg
4 tbsp local honey
1 tbsp organic extra virgin olive oil
Pinches of thyme, micro celery, micro bulls blood, sprouted and spiced pumpkin or sunflower seeds for garnish
In a medium pot, sweat the onions and EVOO until translucent
Add cinnamon and nutmeg and slightly toast
Add butternut squash, carrots and honey
Add vegetable stock and bay leaf. Simmer for one hour or until squash and carrots are tender.
Remove bay leaf. Place in blender and puree.
Garnish with sprouted seeds and live sprouts.