Chef: Zana Nikodinovski-Jancevski
Makes: 4-6 servings
Prep time: 25 minutes
Cook time: 60 minutes
- 1 very large butternut squash (or 2 medium), peeled and cubed
- 3 large sweet potatoes, precooked and peeled
- 5 c of vegetable broth ( more for later if needed)
- 1 spanish yellow onion
- 1 c fresh parsley, chopped
- 1 ½ T pumpkin spice
- ½ T cinnamon, grated
- ½ T sea salt
- ½ T fresh cracked pepper
- Using a deep stainless steel pot, place the cubed butternut squash, spanish onions, fresh parsley and vegetable broth into the pot. Place the stove on medium to high heat.
- Allow the soup mixture to come to a gently boil.
- Once the soup has been boiling for thirty minutes add the additional sweet potatoes, pumpkin spice, cinnamon, sea salt and cracked pepper into the pot.
- Allow the soup to boil for an additional thirty minutes or until the vegetables become soft and the onions become translucent.
- Once the soup is finished boiling, allow the soup to cool for 15 minutes.
- After the soup has cooled but is still hot, using a blender or food processor slowly ladle the ingredients into the blender or processor. Do not overfill the blender or food processor above the half way point. Otherwise, the mixture will begin to splash out.
- Pulsate the ingredients five times, once you've done this, blend the ingredients until all the ingredients are incorporated into a creamy texture.
- Pour the creamed ingredients into a separate pot, and continue to blend the remaining soup ingredients until the original mixture had been completely blended.
- If the soup is too thick for your liking, add additional vegetable broth to the creamed soup mixture. Bring the mixture to a very low boil. Once this has occurred allow the soup to cool to your liking before serving.
- You may garnish the butternut squash soup with unsalted raw pumpkin seeds, raw sunflower seeds or your favorite toasted bread.
To your health,