butternut soup
“This is my favorite butternut squash soup recipe. It’s brightened by the addition of orange juice. Vegan and low fat!”
1 butternut squash peeled and cubed
1 potato peeled and cubed
2 carrots peeled and cut into pieces
1 onion chopped
2 sprigs of thyme
¼ cup fresh orange juice
2 cups of water
Sauté onion in water or a little olive oil in a soup pot. When onion is translucent, add all the remaining vegetables, thyme and water. Bring to a boil then simmer for 40 minutes or until all the vegetables are softened. Take off heat and blend with an immersion blender or transfer to a food processor and blend in batches until soup is creamy and smooth. Put soup back on the stove top and turn heat to low. Add orange juice and salt and pepper to taste.