Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
Add butternut squash soup and water.
Add salt to taste.
Add cooked turkey if desired.
Cover and simmer on low heat 40 minutes, stirring occasionally.
Ladle into soup bowls and garnish with 1/4 c walnuts.
rown.
2 Add the butternut squash, apple, broth and water. Bring
about 5 minutes.
Place butternut squash in a microwave-safe
add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til
br>VARIATION: To make Butternut Ginger Soup, prepare recipe as directed, except substitute
hickpeas and 3/4 cup butternut squash soup in blender until smooth
ot, about 1 minute. Transfer apple mixture to a stockpot.
et aside.
Puree the apple-squash mixture with one cup
ubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue
Pour soup carton into a large pot and cook on medium.
Add spinach leaves and stir until mixed together and let simmer for a few minutes.
Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
Serve with toasted whole wheat bread or in a whole grain bread bowl.
ixture is smooth. Gradually stir butternut squash soup into cheese mixture. Season
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Cook the squash-I boil it for this recipe and use the broth in place of the water called for.
Saute the chopped onion in the oil with the spices and bay until onion is translucent.
Add the carrot and celery and the squash water.
Cover and simmer until carots are tender.
REmove bay leaves Puree the veg and squash, whisk in juices return to a simmer, taste and add salt and pepper.
Peel and core the apple; cut into rough chunks. Peel
nd olive oil in a soup pot over moderate heat.
ounds of frozen cut up butternut squash. If you use frozen
owl, toss 3 cups of butternut squash, peeled and seeded, cut
minutes.
Add the apple cider and cook until syrupy
Remove the skin of the butternut squash (or can substitute it