Butternut Squash Soup Recipe
"Ingredients: 1 large butternut squash 1/3 red onion 4-5 cloves of garlic (depending on clove sizes) ¼ cup of good quality, extra virgin olive oil ½ teaspoon of Worcestershire Sauce 4-5 fresh leaves of basil (finely chopped) or 1 tablespoon dry basil ¼ cup fresh parsley (finely chopped) or 1 tablespoon dry parsley ½ teaspoon turmeric 1-2 pinches of nutmeg ¼ teaspoon powdered ginger ½ teaspoon (sweet) paprika pinch of cayenne pepper (to taste) ¼ cup of fresh-squeezed orange juice 1 tablespoon orange- or lemon peel zest ¼ teaspoon sea-salt or Himalayan pink salt (optional)"
NotesCook soup for 15-20 minutes; turn off burner, stir well from the bottom; cover & leave it on the burner to cool slowly (for about 10-15 minutes) & remove from heat.
Soup is now ready to eat—on its own or with seasoned croutons.
Note: If you have pulped and added raw greens (as mentioned in the column above), make sure they are also cooked before removing soup from burner.
Serves1 Person
Preparation Time15 min
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Wash & scrub butternut squash.
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Cut squash in half (crosswise) & then into quarters; scrape out & eliminate seeds.
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Place squash quarters into pot large enough to leave room for plenty of bottled spring water to cover them completely; cover the pot with tight-fitting lid & cook until squash is soft & easy to peel.
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Save the water in which the squash was boiled & use it in the soup.
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Purée squash & keep it in a bowl.
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Pour olive oil into large soup pot.