Rustic Butternut Squash Soup

Author Eat the Rainbow

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Rustic Butternut Squash Soup

This is the easiest Butternut Squash Soup we adapted from Journey bug! This is one of our classroom favorite soups to make especially on a cold day!

Ingredients

• Soup
• 1 container of peeled and diced butternut squash
• 6 cloves garlic, peeled and minced
• 1 medium potato, diced
• 1 parsnip, peeled and diced
• 1 onion, sliced
• 1 carrot, chopped
• 2 teaspoons ginger (fresh if possible)
• 2 ½ cups vegetable stock
• 1 teaspoon garam masala (or ½ teaspoon coriander and ½ teaspoon cumin)
• 1 Tablespoon olive oil
• salt and pepper (to taste)
• Topping Suggestions: Parmesan Cheese, Parsley, Pumpkin Seeds, Whole Grain Croutons

Instructions

1. Prep the vegetables: Peel and mince the garlic cloves. Dice the potato (no need to peel). Peel and dice the parsnip. Slice the onion. Chop the unpeeled carrot into small pieces.
2. Pour 1-2 Tablespoons olive oil in a pan and heat it on medium high heat. Saute the sliced onions, potatoes, parsnip and the butternut squash until vegetables begin to soften, about 10 minutes.
3. Add carrots and saute another 2 minutes.
4. Add garlic and cook another 3 minutes.
5. Add broth and the garam masala and simmer for 10 minutes; cover the pot to help the vegetables cook faster.
6. Strain the vegetables into a blender, being very careful as they are hot. Pulse to chop or puree for soup; Return to pot and stir into the broth. Simmer until ready to serve. Add salt and pepper to taste.
7. Top with cheese, or pepitas, or croutons and/or serve with a green salad.

For Pasta Version

1. The sauteed vegetables and less broth can be used as a sauce or topping for pasta. Parmesan, Ricotta, or Feta Cheese would then be a nice finish.

Notes

Variations to Try

• Diced butternut squash is readily available in stores
• This soup can be turned into a pasta sauce by using less broth.
• If you don’t have a blender or food processor of any sort, then this would be a chunky soup, which also works as it has all the great flavors!

 Something to Chew On

• Parsnips add great flavor and are available year round. 
• Why is it healthier not to peel your vegetables and fruits?
• What is “garam masala”?

Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.

Eat the Rainbow