Butternut Squash Soup

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Butternut Squash Soup

 

Source: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian

Recipes

Serving Size : 6

 

1 large butternut squash

1 tablespoon olive oil

1 small onion -- chopped

1 large leek, white part only -- thinly sliced

4 1/2 cups vegetable stock

2 cups finely chopped broccoli

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoondried sage

1/8 teaspoon nutmeg (optional)

4 cups packed finely chopped turnip greens or collard greens --

steamed

1 cup soy milk (calcium fortified)

chopped chives

 

 

Cut squash in half and remove seeds. Peel and chop squash into 2-

inch chunks.

 

In a large pot with a lid, heat oil over medium heat. Add onion and

leek; saute for 3 minutes.

 

Stir in stock, squash, broccoli, salt, thyme, sage, and nutmeg; bring

to a boil. Reduce heat, cover and simmer 30 minutes.

 

In batches, using a food processor or blender, puree soup. Return

soup to pot. Stir in greens and soy milk; simmmer 3 minutes. Serve

garnished with chopped chives.