Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Ingredients:

3 tablespoons olive oil
1 large butternut squash, 2-2 1/2 lbs — peeled, cubed
1 stalk of leeks
1 onion chopped
1 large carrot chopped (I used frozen orange and yellow carrots)
2 stalks celery chopped
bunch of asparagus
1 cup or more of shredded cabbage
1 small container of button mushrooms
1 tsp garlic paste
1 sq inch fresh ginger peeled and minced
1 tsp of garlic powder
1 tsp of onion powder
dash of cayenne (or more to taste)
3 1/4 cups vegetable stock
1 tsp salt and pepper (to taste)

Recipe:

Peel squash with a sharp knife or vegetable peeler. Cut lengthwise, scoop out seeds and cut into 1″ cubes.

Heat oil in a soup pot over medium heat. Then add onions, leeks, celery, carrot, and rest of veggies. Cook until vegetables are lightly browned and begin to caramelize.  Add ginger and garlic, cook until well incorporated and fragrant, around 15 minutes

Add vegetable broth to cover veggies, bring to boil, then turn down to simmer for about 10 minutes.

Once the squash and potatoes are tender, soup is ready. Either eat it hearty with  chunks or blend for creamy smooth.  To thin the soup, add more chicken stock. Salt and pepper to taste.

 All ingredients- add whatever vegetables you like!

 Chop up all ingredients - doesn't have to be exact (you will blend them in the end)

 Heat olive oil on medium, then toss in all veggies and cook while stirring contently for about 15 minutes. Half way add dry spices.

 Add veggie broth to cover veggies

 Turn heat up and bring to boil...then turn down to a simmer for 15 minutes

 Take serving size of soup and blend for freshly blended soup per serving.

 Add salt and pepper to taste

This soup was delicious!

Definitely a soup I will be making lots of in the winter months!