Recipe

Butternut Squash and Fennel Soup

This soup is a great source of vitamins, minerals, and bioflavanoids (beneficial plant compounds).
The short cooking time helps prevent loss of nutrients.

Ingredients:

4 medium cloves garlic

2 tbsp grape seed oil
1 large butternut squash
1 large fennel bulb (also called anise)
1 large onion
3 stalks celery

2 cubes organic vegetable stock
1 pinch cayenne pepper
1/4 to 1/2 tsp curry powder
1/4 tsp sea salt

2 cups almond milk or water

2 medium green onions

salt and pepper to taste

Instructions:

1. 1.add grape seed oil to a large soup pot
   
   

2. 2.finely dice garlic, add to pot, and sauté over medium heat until a little soft
   – approximately 3 minutes
   
   

3. 3.coursely chop the squash (after peeling with a good quality potato peeler) and add to the pot
   
   

4. 4.coursely chop the fennel, onion and celery and add to the pot
   
   

5. 5.add enough water to cover the vegetables and bring to a boil
   
   

6. 6.once water is boiling, add stock cubes, cayenne pepper, curry powder and sea salt
   
   

7. 7.reduce heat and simmer for 5-8 minutes
   
   

8. 8.turn off heat, wait 5 more minutes, then add 2 cups almond milk or water
   
   

9. 9.purée the soup in a blender in batches
   
   

10. 10.ladle soup into bowls, garnish with finely diced green onions
    

Makes approximately 8 cups

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