Tuesday, January 21, 2014

Savory Squash Soup

Savory Squash Soup
Adapted from Forks Over Knives Cookbook

            Olive oil for cooking
2 & 1/2  cups butternut squash, peeled, seeded and diced
1            large russet potato, chopped (about 1 cup)
1            medium yellow onion, peeled and chopped
1            clove garlic, minced
1/4         teaspoon Italian herb mix or pinch each of oregano, basil, rosemary, & thyme
              salt and pepper to taste
3            cups water (or  two cups water and one cup non dairy milk)
1/4         peas  ( I used 3/4” cup because I like peas)
1/4         lime juice (I used about double)
              finely chopped parsley

Add olive oil to a large soup pot and set to a medium heat.  Add butternut squash, potato, onion, garlic and seasoning.  Stir to cover all ingredients with oil.  Cook for approximately 10 minutes, then add the liquid and cook for approximately 20 minutes. 

Puree soup using an immersion blender or in a lender with a tight-fitting lid, covered with a towel.

Once soup is pureed, add green peas and lime juice and cook an additional 5-7 minutes.  Garnish with parsley.

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