It’s been the hottest summer here on record. I’ve been trying to eat healthy, and this soup is just the best thing ever. I even used fresh organic garlic my mom gave me recently. Anyway, I think I was trying to invoke some cooler weather and it worked. By the time we were eating this tonight, the temperature dropped and it rained!
You Will Need:
- butternut squash
- 4 carrots
- 1 onion
- 4 potatoes
- 3 stalks of celery
- chicken soup stock
- 3 cloves of garlic
- olive oil
- sea salt (or any salt, I prefer sea salt)
- shredded cheese, any kind you like
Chop all the veggies, simmer in a big pot until soft. (Save the seeds from the squash and mix in a bowl with a little olive oil, salt and cumin – toast these in the oven at 375 for about six or seven minutes, or until toasty!)
Pour cooked veggie/potato etc mixture into food processor, (you will do a couple batches) and add soup stock, garlic, and spices to your taste as you blend.
Garnish with the roasted seeds, cheese, and in my case I grabbed a fresh basil leaf from outside which was just perfect. Enjoy!