Butternut squash is a great source of Vitamin A, as it provides more than the daily recommend amount in just one serving. This food may help to keep blood pressure in tact and it helps with blood sugar levels. Eat your rainbow by incorporating this vegetable into your diet.
Prep Time: 30 min
Cooking Time: 20 min
Yields: 4 servings
Ingredients
- 1 onion, chopped
- 1cup chopped leek
- 1/4 cup olive oil or avocado oil
- 2 cloves garlic, minced
- 1 butternut squash peeled and chopped
- 5 medium potatoes peeled and chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- salt to taste
- ground black pepper to taste
Directions
- In a large soup pot, heat oil over medium heat. Add onions, leak, garlic and stir fry until onion is tender, then potatoes and stir fry for 2 min. Stir in butternut squash, vegetable broth, bay leaf, oregano and salt. Bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are cooked.
- Remove the bay leaf and blend until creamy. Add more broth if the soup is too thick. You can also use a hand blender.
- Add ground black pepper and olive oil to each individual bowl. Garnish with chopped parsley.
- You can also add a spoon of yogurt to each bowl when serving.
- Optional add ons: croutons or salty granola.
Enjoy!
Crunchy Mama Tip: Top this soup with some of Yoga Pops popped water lily seeds to add some crunch to the mix. Enjoy hand-crafted artisan, fair-trade Ecuadorian chocolate for dessert from Elements Truffles! If desired, also add in a few drops of Passion 4 Life's liquid supplement to the blend for quick absorption.
Credit: Wanda Malhotra
