Butternut Squash Soup with Healing Herbs
- 1 butternut squash
- 2 sweet potatoes
- 1 whole onion
- 5 celery stalks
- 5 cups vegetable broth
- Fresh thyme, rosemary, and parsley
- Chop squash and sweet potatoes in large chunks with skins on. Place in a large pot and cover with water. Boil for approximately 20 minutes or until vegetables are tender. Strain in a colander and let vegetables cool.
- Trim onion and celery and discard end pieces. Chop onion and celery. With 1 tablespoon of coconut oil saute for 7 minutes.
- While the onion & celery are sauteeing make a vegetable broth with the discarded ends and pieces of the celery and onions. Add a few bay leaves, parsley stems, and 6 cups of water. Boil until you have a nice robust broth about 30 minutes.
- Add squash, sweet potatoes, sauteed vegetables, and 5 cups of vegetable broth, and ½ cup chopped parsley to Vitamix, blend until smooth.
- Place puree in a medium saucepan. Add 1 teaspoon of salt, 2 teaspoons of fresh thyme, and rosemary. Heat until warm. Garnish with fresh parsley and a dash of cinnamon.
Recipe note from the recipe creator, Wendy Wilson:
“I am a retreat cater and enjoy helping others heal through the power of healing foods. [This dish] is easy to prepare and holds healing properties. The nutritional value is high with homemade vegetable broth, fresh herbs, butternut squash, and sweet potatoes being the core ingredients. It is easy to eat for those struggling to chew and swallow.”
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