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- 1/4 Cup extra virgin olive oil
- 1 white onion, diced
- 1 carrot, sliced
- 1/4 Cup ginger, peeled and grated
- 1/2 medium-sized buttercup squash, peeled and cut into two inch pieces
- 1 Tablespoon cinnamon
- 1 Teaspoon nutmeg
- 2 Tablespoons sea salt
- 6 Cups vegetable stock
Heat olive oil in stockpot. Add onion, carrot, and ginger. Sauté until onion is translucent.
Add butternut squash and remaining spices; add enough stock to cover squash. Bring to simmer. Simmer gently until squash is soft.
Purée with a handheld blender. You can use a countertop blender, but let soup cool slightly first. If soup is too thick, you can use remaining stock and thin to desired consistency. Bring to temperature and season with sea salt.
Calories Per Serving117
Folate equivalent (total)14µg4%