Golden Butter Nut Squash Soup Recipe

Recipe: Golden Butter Nut Squash Soup

INGREDIENTS

1 Medium butter nut squash
1 L Prepared ahead chicken stock
1 Cup of filtered / boiled filtered water
2 Medium carrots
1 Large red onion
3 Tablespoons of virgin olive oil for squash
3 Tablespoons of grape seed oil for onions

2 Medium cloves of garlic [optional]
2 Tablespoons of plain low fat yogurt

THEN FOLLOW THE STEPS ...
Wash, peel and cut into cubes the butter nut squash. Sprinkle diced squash with virgin olive oil. Place it on the baking sheet. Pre-bake them for 20 minutes at 400°F. Place pre-baked butter nut squash into pot, cover with 1 L of prepared ahead chicken stock [unsalted]. If necessary add more boiled or filtered water to cover butter nut squash completely. In the pan sauté sliced red onion and carrots in the grape seed oil – do not fry, use low heat. Add cooked onion base to the pre-baked butter nut squash and chicken stock mixture. Add additional boiled or filtered water to cover all the chunky vegetables. Bring to boil and then simmer for about 1 hour until all butter nut squash is falling apart. Cool cooked butter nut squash mixture and then puree. Serve with plain low fat yogurt.

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