Serve this soup at lunchtime to curb sugar cravings later on in the day. Or start your dinner meal with a cup of this soup to warm digestion and stimulate the appetite.
- 1 cup yellow onion, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 1 tablespoon extra virgin olive oil
- pinch sea salt
- 5 cups butternut squash, seeded and cubed
- 1 teaspoon fresh rosemary, minced
- 3 cups spring or filtered water or light vegetable stock
- sea salt, to taste
- 5 fresh basil leaves, sliced thinly (chiffonade)
- ¼ cup organic pumpkin seeds, toasted, for garnish
- In a 4-quart soup pot, sauté onion and pinch of sea salt in olive oil over medium-low heat until translucent.
- Add carrot and celery and another pinch of sea salt. Sauté another 15 minutes, until vegetables start to caramelize.
- Add butternut squash and rosemary and coat with onion mixture. Add enough water or vegetable stock to barely cover the squash (about 3 cups), cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
- Puree with blender or immersion blender. If soup is too thick, add a little more water or vegetable stock. Season to taste with sea salt.
- Simmer on low heat for another 5 minutes.
- Serve in bowls and garnish with fresh basil and toasted pumpkin seeds.
- If using vegetable stock, try to find one without tomatoes (such as Imagine brand Vegetarian No-Chicken Broth) or make your own, to avoid overpowering the flavor of the squash.
- Substitute kabocha squash for butternut squash. The color will be darker but it is very delicious.
- Substitute carrots, broccoli, cauliflower, zucchini, sweet potato, or sweet corn for the butternut squash.
- Use herbs and spices of choice instead of rosemary, such as thyme, basil, or fresh ginger.
- Roast butternut squash tossed in olive oil and sea salt in 425 degree F oven until soft. Add to sautéed onions and proceed with recipe.