Recipe of the Week

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Butternut Squash Soup

Prep time – 10-20 min

Cook time – 40-60 min

What you need….

• 4 Quarts TJ Roasted Red Pepper Soup or Veggie broth
• 8 oz Coconut water
• 1 C  Carrots (shredded)
• 1 C Celery (diced)
• 1 C Grape Tomatoes
• 1/2 C Onions
• 1/2 C Leeks (sliced)
• 1 Butternut Squash (cut up in cubes)
• 1 C Kale
• 1 C quinoa
• 1 Can Garbanzo beans
• seasoning- thyme, garlic, ginger, basil, pepper

  

Now if your saying to yourself I don’t have many of those things, or thats A LOT. It is just like any other soup, and usually can last multiple days. Coconut water can be substituted with just plain water or more broth. I think the herbs and spices really make the soup and garlic and ginger have anti-inflammatory properties, which are very important for overall health.

Directions

You will need two pots, one for the soup and one for the quinoa. Boil 2 Cups of water in smaller pot. Pour coconut water, broth or soup mix in bigger pot. Cut up carrots (or buy shredded), celery, onions, and leeks. Add tomatoes whole or cut up if you would like. Place chopped veggies in soup mixture. Cut squash by using knife and cutting the rind off the sides. Then cut in half and into cubes however you like. You will have to scoop the seeds out of the bulb. At this point rinse out the beans and add them in. Then place all the squash in pot and allow to come to boil and simmer. Add 1 Cup quinoa into boiling pot of water. Allow quinoa to simmer 5-10 min on low/med heat, making sure to stir pot. Quinoa shouldn’t take much more than 10 min, and should end up looking “fluffy” from the water evaporating off. Make sure to mix soup and allow cubes of squash to break up. You can do this by using a spatula by “squashing the squash.” You can now add 1-2 Cups Kale or spinach to the soup, by cutting them into small leafs. This should add lots of color, and remember to add leafy greens near end to keep nutritional content. Let soup cook for another 10 min then season and serve over quinoa!