Loving Wellness Now
Loving Wellness Now
Creamy Butternut & Sweet Carrot Soup
Prep Time
10 minutes
Prep Notes
You will save time by pre baking your butternut squash in advance. For this I like to just halve the butternut and place it face down on a stainless steel baking pan or glass ovenware and let it bake for a bit. Alternatively you could cut the squash into chunks and place in a steamer for a bit. After the butternut is cooked it will be easy to remove the skins.
Likewise it is nice to pre-cook your carrots just a bit too and your squash if you like
Cooking Time
25 minutes
Yields
about 6
Ingredients
You will need about 2 cups of each of the following ingredients:
Butternut squash (or sweet potato, either pre baked)
Carrot (grated or pre-cooked, steamer works great)
Zuchinni
Cauliflower
Milk Beverage (consider quinoa milk, almond milk, coconut milk, or you may choose veggie broth or water)
1-6 Garlic cloves to taste, minced
dash of Cayanne, to taste
dash of Sea Salt, to taste
2 Tablespoons pesto (optional)
Directions
Ideally you will have pre-baked or steamed your butternut squash.
Likewise you may find you like to pre-cook the carrots, cauliflower and zucchini, the steamer works great.
If you choose to not pre-cook the carrtos, cauliflower or zucchini, it is nice to grate the carrots and zucchini that works too.
Make sure the butternut and veggies are all cut down to size to fit into a blender.
Blend until smooth!
You may wish to continue to simmer soup over a low heat.
Enjoy warm.
Enjoy cold the next day or rewarm it.
Notes
You may like to serve this over a grain or seed-like grain of your choice.
Credit
Lisa Shelton Rohde, CHC