Reboot - Soup - Farm to Table Butternut Squash
By BlueSchmoo
Rate this recipe
5/5
(2 Votes)
Ingredients
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 large leek, white and light green parts chopped
- 1 large butternut squash – seeded, peeled and cubed (about 1 inch)
- 1 qt (32 oz) vegetable broth
- 2 Tbsp. Olive Oil
- 1 teaspoon fresh thyme, minced
- 1 teaspoon cumin
- Sea salt and black pepper to taste
Details
Adapted from rebootwithjoe.com
Preparation
Step 1
1.) Heat olive oil in stockpot over medium. Add onions, leeks and garlic and cook until soft, about 10 minutes.
2.) Add squash and seasonings, stir together and cook for 2 minutes.
3.) Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.
4.) Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.
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