Simple Butternut Squash and Carrot Soup
By: Alison Cunha
Published: Monday, December 21, 2009 - 11:11am

Ingredients




1 (14 oz) can of Organic Veggie Brother
1 yellow onion
1 clove are garlic minced
1 butternut squash peeled and cubed
15 baby carrots (or about 5 whole carrots) cut up
Salt and pepper to taste

Preparation

1 Open the can and pour it in a large pot. 2 Add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. (Don’t worry about cutting the onion too small- this soup goes into the food processor at the end anyways.) Put it over high heat. 3 Add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up. 4 Cook over high heat, stirring, until the squash is soft. 5 Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds. 6 Add salt and pepper to taste and serve.

About


Very Veggie Dinner
By Ali
Hey everyone! Well, I hope your Tuesday was good. After work I met my friends Melissa and Jackie at Starbucks for a quick coffee before class. I had a grande skinny vanilla latte. No picture, sorry, you guys know what that looks like anyhow, right? It was good to just chat and catch up with them. Being around good friends right now is so helpful.
Class was good, I like this class it is pretty interesting. I have to say I do enjoy both of my classes this semester. After class I worked at my part-time job and got A LOT accomplished. Great feeling. Let’s hope I will feel the same way about my full-time job tomorrow.
Dinner tonight was awesome! I made some butternut squash and carrot soup. It was yummy and SUPER EASY!!!! The most complicated part of the whole thing is peeling the squash with your knife, no lie. Here is the step by step for you guys:
First you need to start off with a can of veggie broth, I use the Whole Foods 365 brand, but you can use whatever you like.
Open the can and pour it in a large pot. Next add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. Don’t worry about cutting the onion too small- this soup goes into the food processor at the end anyways.
Put it over high heat. Next, add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up.
Cook over high heat, stirring, until the squash is soft. Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds.
Add salt and pepper to taste and serve!
It makes about 3 cups depending on the size of your squash.
Here is dinner:
In addition to about 1.5 cups of soup, I had a side salad with spring mix, tomatoes, peppers, cucumbers, and 1/2 a small grilled chicken breast (the other half is in Adam’s lunch for tomorrow) with some vinegar.
Dinner was so fantastic! This soup is out of this world, and it freezes well too. I think a double batch is in order soon so I can freeze some. My meal was almost entirely made of veggies!!! We know how this girl feels about her veggies, I was a happy lady!
Well, I am tired for sure. Have a good night, see you guys tomorrow.