I’ve had a 10 oz bag of butternut squash in my freezer for several months. It needed to be used up, and I decided to make soup. As is my custom, I looked at several recipes to get ideas, and then threw something together. It was quite tasty!
- 1/4 cup each, chopped carrots, celery, and onion
- 1/2 clove garlic, minced
- 1 Tbsp grape seed oil, or EVOO
- about 2 cups cubed, cooked butternut squash
- 1 to 1-1/2 cups vegetable broth
- 1/4 tsp dried sage
- salt and pepper to taste
Sauté carrots, celery, onion and garlic in oil until soft. If needed, you can add a splash of vegetable broth during this process, rather than adding more oil. Add the squash and the broth; bring to a boil and let simmer for 5 minutes. Stir in sage, salt, and pepper. Process until smooth in a blender or food processor. Makes 1-2 servings, depending on how hungry you are!
**Note: Wolfgang Puck’s Vegetable Stock is not gluten-free, so if gluten is an issue for you, please use a different brand.
I’d like to make my own vegetable broth sometime, but in this case I took the easy route and bought a box of it. Wolfgang Puck was the best combination of price and ingredients available at Walmart. I am in the process of testing other brands; Trader Joe’s has better (fewer) ingredients, but isn’t as rich or tasty. Do check the ingredient list, though; some have nasty stuff like MSG.
Sharing at Allergy Friendly Friday.