I’ve become very fond of butternut squash, not only because it adds a lot of nice flavor to my dishes, but also because it is very nutritious (http://www.wholeliving.com/134734/power-foods-butternut-squash).
I made a soup some weeks ago, using a recipe I’d found that included butternut squash, and it’s posted on here. I wanted to make my own creation this time, using more herbs and greens. So, here it is.
INGREDIENTS
3 tbsp. extra-virgin olive oil
1/2 butternut squash, peeled and cut in small cubes
1 large yellow onion, chopped finely
3 celery stalks, chopped finely
4 carrots, sliced finely
4 cloves of garlic, minced
2 cans of organic petite diced tomatoes
2 32-oz cartons organic vegetable broth
3 cups chopped organic fresh herb salad greens
1 tsp. dill weed
1/2 tsp. dried basil
Himalayan pink salt, to taste
Galloway’s Foods coarse-grind black pepper, to taste
METHOD
Heat the olive oil over medium high heat, then add the onion, carrots, celery, and butternut squash. Stir, add the dill weed and basil. Continue to sauté while stirring in the herbs. Add minced garlic, lower the heat to medium, stir, and sauté for about 5 minutes. Add the tomatoes, and cook for another 2 minutes before adding the vegetable broth.
Bring to a boil, then reduce to simmer with the lid partially covering the pot for another 35-40 minutes, stirring occasionally.
Add the freshly chopped organic herb salad greens, and stir. Add the Himalayan pink salt, and Galloway’s (www.gallowaysfoods.com) coarse-grind pepper, to taste.
This recipe wound up being not only healthy, but hugely satisfying!
foodfluential 