Monday, November 17, 2014

Butternut Squash Soup with Spinach and Mushrooms

This is yummy and healthy.
But, I would recommend serving it with something more hardy if wanting it for dinner.
Also, I don't know why this is typing in double space. 

1 medium Butternut Squash, (Peeled, seeded, and chopped into small squares)
2 C Mushrooms, chopped
1 small Onion, diced
3 Cloves Garlic, diced
1 quart Vegetable Broth
Olive Oil
A couple handfuls of Fresh Spinach
Salt and Pepper to taste

Saute Onions and Mushrooms in Olive Oil. Set Aside
Saute Butternut Squash (the smaller the cubes the faster it cooks) and garlic
until soft. Add Vegetable Broth and bring to a simmer.
Remove from heat and either blend with an immersion blender, or place in a normal blender
and blend until smooth. 
Place back into pot and stir in Onion/Mushroom mix, desired amount of Spinach,
and Salt and Pepper to taste.

Adapted From: Harvest Food Blog

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