11.27.17

CHUNKY BUTTERNUT SQUASH SOUP

Day 29!! We love butternut squash soup in our home! Usually I make it nice and blended and creamy but this time I was reaching for something a little more hearty.  It was so easy to make my only suggestion is to make sure you balance cooking the lentils without letting the other veggies go mushy.  I get this by bringing everything to a boil then reducing the heat and letting it simmer on lo for 20-30 minutes–until the lentils are soft.  I find that red lentils cook the best in soup which is why I am always using them in most of my soups and curries.  One thing I always emphasize with my recipes is that I want you to modify and be flexible with the things you love and want to add.  Use what’s in your fridge, this will help reduce so much waste.  This is almost always how my recipes are created and if you feel it fits, then do it.  That’s the amazing art of cooking, you can change so much and it will still turn out amazing.

I hope you girls love it and can’t believe our 30 days is almost over!  Would you be interested in 25 days of Christmas posts?  I’ll feature my favourite recipes for the holidays, including ones I’ve created and ones I love from other amazing creators.  Let me know! I would love to get your opinion.  Biggest hugs, E!

CHUNKY BUTTERNUT SQUASH SOUP
Serves 10
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 butternut squash, peeled and chopped
  2. 2 handfuls of brussels sprouts, chopped in half
  3. 1 red pepper, chopped
  4. 2 garden carrots, chopped
  5. 3 sticks of celery, chopped
  6. 1 bunch of broccoli, chopped
  7. 1 bunch of cauliflower, chopped
  8. 1 yellow onion, chopped
  9. 3 cloves of garlic, pressed
  10. 2 tbsp of tumeric
  11. 3 veggies boullions
  12. 9 cups of water
  13. 1 tbsp of olive oil or coconut oil
  14. 1 cup of red lentils
  15. Pepper to taste
Instructions
  1. In a large pot, warm the tbsp of olive oil.
  2. Add in the onion and garlic and cook for one minute.
  3. Add in the brussels spouts, carrots, and celery and let cook for a minute. Add all the rest of the veggies.
  4. Add the water, bouillon's, turmeric and lentils.
  5. Bring to a boil, once boiling for one minute, reduce heat to low and let simmer for 30 minutes or until the lentils are soft.
Notes
  1. Feel free to add, rosemary, thyme, sage or any other herb or spice for fall. I wanted to keep the flavours subtle which is why I only added the turmeric and bouillon's.
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