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