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Butternut Squash & Root Vegetable Soup

on November 12, 2012

It’s yet another meatless monday!!  Butternut and root veggie soup is warm, smooth, rich in color and incredibly satisfying to eat. Paired with a salad, this makes a for a quick healthy weekday meal!  To make this meal even easier, simply sauté your onions and garlic in a skillet then add all ingredients to your crock pot for 4 hours!

Butternut Squash Root Vegetable Soup

1 large butternut peeled, seeded and cubed
3 carrots peeled and chopped
3 parsnips peeled and chopped
1 sweet potato peeled and chopped
1 large onion peeled and chopped
2 leeks cleaned and chopped (white parts only)
8 cups vegetable stock
2 cloves fresh garlic crushed
1 teaspoon ground thyme
salt and freshly ground pepper to taste
3 tablespoons olive oil


1. Heat oil in a large pot, add onion and garlic and stir-fry till the onion is soft.

2. Add remaining vegetables, thyme and salt and pepper and stir-fry for a few minutes.

3. Pour in the stock and bring to the boil. Reduce heat, cover and simmer till all the vegetables are soft (about 45 minutes).

4. If you prefer a smoother soup, let the soup cool and then puree.  I prefer mine to be more like a stew, so keep my diced veggies!

Adapted from Martha Stewart Living


3 responses to “Butternut Squash & Root Vegetable Soup

  1. […] Butternut Squash and Root Vegetable Soup – A yummy starter for any cold weather day – packed with […]

  2. mysuperfoods says:

    […] Butternut Squash & Root Vegetable Soup (with carrots, parsnips, and sweet potatoes). […]

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