On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.
Serving size: make 9 cups
prep time: 20 mins
cook time: 1 hour
1 medium yellow onion
1 medium yellow bell pepper
1 medium red bell pepper
1 tbsp minced fresh garlic
1 tsp caraway seeds
1 bay leaf
5 cups 1-inch butternut squash cubes
2 cups unsweetened almond milk
3 tbsp red wine vinegar
1/4 tsp sea salt
1/8 tsp black pepper
1- Heat a pan on high heat, until a few drops of water sizzle when sprinkled into the pan. Add the onions, bell peppers, garlic, and caraway seeds; sauté on high, stirring frequently, for 10 minutes or until the onions turn translucent.
2- Add the bay leaf, butternut squash, and 2 cups of water. Cook on medium heat until the squash is tender, about 15 minutes.
3- Add the almond milk, vinegar, salt, and pepper. Remove the bay leaf and puree the soup with a hand blender.
4- Garnish with parsley and serve hot.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.