The Best Butternut Squash Soup
My husband and mom really love this soup. We make it once every few weeks. Too high in carbs to be a staple, but it’s a delicious treat.
1 medium butternut squash (about 4 c.)
1 medium sweet potato
1 medium onion
1 t garam masala
2 t of curry powder
1T olive oil
4 c. veggie stock (I use Pacific Foods organic vegetable broth for its flavour)
pinch of fresh basil for garnish (optional)
Instructions: Saute onion and garlic in pan on medium heat with olive oil and half of the garam masala powder. Add peeled and chopped squash and sweet potato. Add veggie stock. Bring to boil, turn heat to low and cover. Cook for 20-30 min. Add the other half of the garam masala powder and stir in with spoon. Take out 3/4 of soup and blend then add to stock pot.
Makes 4 servings.
Nutritional Information (as per Nutridiary)
18%F/72%C/10%P
Net carbs per serving: 31g
