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| Butternut Squash Soup |
5 cups vegetable or chicken broth
1 1/2 cups frozen pearl onions
4 cups frozen diced butternut squash
Pinch nutmeg
Pinch cumin
1/2 teaspoon Raz el Hanout spice (optional)
Pinch red pepper flakes
Freshly ground pepper
Drizzle basil olive oil
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| Pearl Onions |
In a thick bottom pan, add the broth, onions, and butternut squash on medium high heat. When it boils, reduce heat to medium-low. Cook until tender, about 15-20 minutes. Add the spices a minute or two before soup is ready. Reduce heat to low heat; place your smart stick (immersion blender) in the pan and blend until creamy. Taste for seasoning, adjust if needed. Place the smart stick again in the soup and blend for a few more minutes even if the soup is already creamy. It will make it stay creamy.
Serve warm in bowls with a drizzle of basil olive oil.
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| Butternut Squash |
No cream, no butter, no cheese; LOTS of flavor, all from the pantry and freezer to your plate!
Tip: If your soup is too thick, simply add a little more broth. If the soup is too brothy, let it cook down on higher heat, remembering to stir as it thickens.
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