Butternut Squash Soup…in the making!
Michele’s butternut squash soup…start out with 1 T. coconut oil heat to med. high, 1 small butter nut squash peeled cut up, 1/4 c. onion, 1/2 c. cauliflower, 1 carrot, 2 cloves of garlic , 1/2 turnip, saute in the oil stirring 6 mins… add 1/2 T. organic butter, 1 1/2 c. veggie broth (I like Imagine Organic) stir , cover simmer 30-40 mins…blend all veggies until pureed except for 1/2 cup, mash the remaining 1/2 c. with hand masher so still has rough texture , add pureed veggies and the rest of the box of broth (1box is 32 oz) Salt pepper to taste and dash garlic powder, grated nutmeg just a pinch or you can use ground nutmeg. cook 10 more min on low. Then enjoy, I garnished with a bit of finely minced red bell pepper , green onion, and fresh italian parsley . And if your not on a special diet like me you could use a spoon of sour cream!