1 large butternut squash, peeled and cubed
2 potatoes cubed
2 carrots, chopped
2 stalks celery chopped
1 large onion chopped
2 32oz cartons vegetable broth
1-2 T butter or oil
1 T nutmeg
1 T cinnamon
2 T honey
Sauté onions then celery until translucent. Stir in potatoes, carrots and squash. Add broth only until vegetables are covered. Add salt and pepper to taste. Add nutmeg, cinnamon and honey (to taste). Stir and bring to a boil and cook for at least 1 hour or until all veggies are soft. When soup is cooled, puree. Serve warm.
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