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Butternut Squash Soup Recipe

By: Lewis Robinson from
Butternut Squash Soup Recipe
Butternut Squash Soup Recipe

"Ingredients: 1 large butternut squash 1/3 red onion 4-5 cloves of garlic (depending on clove sizes) ¼ cup of good quality, extra virgin olive oil ½ teaspoon of Worcestershire Sauce 4-5 fresh leaves of basil (finely chopped) or 1 tablespoon dry basil ¼ cup fresh parsley (finely chopped) or 1 tablespoon dry parsley ½ teaspoon turmeric 1-2 pinches of nutmeg ¼ teaspoon powdered ginger ½ teaspoon (sweet) paprika pinch of cayenne pepper (to taste) ¼ cup of fresh-squeezed orange juice 1 tablespoon orange- or lemon peel zest ¼ teaspoon sea-salt or Himalayan pink salt (optional)"

NotesCook soup for 15-20 minutes; turn off burner, stir well from the bottom; cover & leave it on the burner to cool slowly (for about 10-15 minutes) & remove from heat.
Soup is now ready to eat—on its own or with seasoned croutons.
Note: If you have pulped and added raw greens (as mentioned in the column above), make sure they are also cooked before removing soup from burner.

Serves1 Person

Preparation Time15 min

  1. Wash & scrub butternut squash.

  2. Cut squash in half (crosswise) & then into quarters; scrape out & eliminate seeds.

  3. Place squash quarters into pot large enough to leave room for plenty of bottled spring water to cover them completely; cover the pot with tight-fitting lid & cook until squash is soft & easy to peel.

  4. Save the water in which the squash was boiled & use it in the soup.

  5. Purée squash & keep it in a bowl.

  6. Pour olive oil into large soup pot.

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