A springtime butternut squash soup, simple but flavorful. Vegetarian, parve, gluten-free, and make it vegan by switching butter for coconut oil. Nourishing, delicious, and a great dinner on a budget.
Ingredients (serves about eight)
1 butternut squash, peeled and chopped
3 carrots, peeled and chopped
1 Golden Delicious apple, peeled, cored, and chopped
1 leek, chopped
1 onion, chopped
1 bunch of cilantro
6 tablespoon of butter
salt and pepper to taste
pumpkin seeds for garnish, toasted or pistachio
In a large pot over medium high, melt the butter. Add onion and leek cook until tender and translucent. Add the squash, carrots, apple and stir and continue to cook. Add water, covering all the veggies and bring to boil. Reduce heat to low, add the cilantro and cover with a lid. Cook until everything is soft and tender. Transfer to a blender in batches to puree until smooth and creamy. Season with salt and pepper and garnish with the toasted pumpkin seeds or pistachio.
