Alyssa's Butternut Squash, Etc. Soup
Leesseebee
Posts: 216
Hello Friends,
I toyed around with this recipe that I know is not original but I consider it my own largely because I did not measure much and generally have only a vague idea of how to replicate it. But it is yummy, so I will share to the best ability I can-adapt for taste and sprinkle pumpkin seeds on top for extra healthy goodness. I say it serves 8 and the calories, etc are below. Also, I did not account for the calories in herbs, entirely because I don't care :P
INGREDIENTS:
1 medium to large butternut squash: peeled, seeds removed, cubed
4 carrots (peeled if you want), cut in roughly the same size as the squash
1 medium sweet potato (I do not peel it-do as you'd like) cut roughly the same size as above
Garlic (I use lots-min. 4 cloves-do as you choose)-smashed
Fresh ginger (a hunk-depending on how ginger-y you'd like it-peeled and smashed
Some basil
Some oregano and/thyme
Brown rice bran oil (as it does not become a saturated fat when heated)-enough to sautee the vegies without burning the crap out of them
about 1 L of soup stalk
Sea salt to taste
WHAT TO DO:
-heat oil
-add in basil oregano and or thyme until fragrant-like 30 seconds
-add ginger and garlic for about a minute or so
-add onion-stir until translucent-ish
-add the rest of the veggies-sprinkle some salt and herbs
-stir for a few minutes until the veggies start to sweat but not burn
-add soup stalk
-bring to a boil
-reduce heat and cover
-stir occasionally until all veggies are mushy
-blend
I think it is delicious-hope you do too!
Calories Carbs Fat Protein Calcium Iron
Total: 822 106 42 9 28 24
Per Serving: 103 13 5 1 4 3
I toyed around with this recipe that I know is not original but I consider it my own largely because I did not measure much and generally have only a vague idea of how to replicate it. But it is yummy, so I will share to the best ability I can-adapt for taste and sprinkle pumpkin seeds on top for extra healthy goodness. I say it serves 8 and the calories, etc are below. Also, I did not account for the calories in herbs, entirely because I don't care :P
INGREDIENTS:
1 medium to large butternut squash: peeled, seeds removed, cubed
4 carrots (peeled if you want), cut in roughly the same size as the squash
1 medium sweet potato (I do not peel it-do as you'd like) cut roughly the same size as above
Garlic (I use lots-min. 4 cloves-do as you choose)-smashed
Fresh ginger (a hunk-depending on how ginger-y you'd like it-peeled and smashed
Some basil
Some oregano and/thyme
Brown rice bran oil (as it does not become a saturated fat when heated)-enough to sautee the vegies without burning the crap out of them
about 1 L of soup stalk
Sea salt to taste
WHAT TO DO:
-heat oil
-add in basil oregano and or thyme until fragrant-like 30 seconds
-add ginger and garlic for about a minute or so
-add onion-stir until translucent-ish
-add the rest of the veggies-sprinkle some salt and herbs
-stir for a few minutes until the veggies start to sweat but not burn
-add soup stalk
-bring to a boil
-reduce heat and cover
-stir occasionally until all veggies are mushy
-blend
I think it is delicious-hope you do too!
Calories Carbs Fat Protein Calcium Iron
Total: 822 106 42 9 28 24
Per Serving: 103 13 5 1 4 3
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