I love butternut squash soup, the creamy butter nutty kind. But in general I like a little bite to my soup, in other words I like veggies to be apparent in my soup.
Don't get me wrong I enjoy the creamy squash soup everyone makes this time of year.
So here is my take on fall butternut squash soup.
Butternut Squash Soup (with a little extra)
* note, use all organic vegetables, preferably from your garden or a local farmer, or farmers market.
1 cup cubed butternut squash
1 cup rough chopped yellow onion
1 cup cubed carrots
1 cup cubed celery
1 cup cubed parsnips
1/2 cup cubed baby red potatoes
1/2 cup chopped fresh parsley
2 cups Kale, shredded
1/4 cup Olive oil
1 15 oz can of white beans
1 quart organic vegetable stock
salt and pepper
Peel and cube,squash,onion,carrots,celery,parsnips,red potato into 1 inch cubes.
Put the vegetables in a heavy cast iron pot,except the kale and white beans
Saute all the vegetables in the olive oil, when the vegetables are soft and onion is translucent, (about 15 minutes) then add the kale and the beans and stock and stir until blended season with salt and pepper.
Simmer on low heat for 1 and 1/2 hours, and serve.
I think that you will love this version with a nice bite, with crusty bread and a spinach, apple, walnut salad, with blue cheese crumbles and balsamic vinaigrette, this a perfect tummy warming fall supper with family and friends.
Labels: Butternut squash, fall menus, vegatarian food