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Butternut Squash Soup




Source of Recipe


CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian


List of Ingredients




1 large butternut squash
1 tablespoon olive oil
1 small onion -- chopped
1 large leek, white part only -- thinly sliced
4 1/2 cups vegetable stock
2 cups finely chopped broccoli
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoondried sage
1/8 teaspoon nutmeg (optional)
4 cups packed finely chopped turnip greens or collard greens -- steamed
1 cup soy milk (calcium fortified)
chopped chives

Recipe



Cut squash in half and remove seeds. Peel and chop squash into 2-inch chunks.

In a large pot with a lid, heat oil over medium heat. Add onion and leek; saute for 3 minutes.

Stir in stock, squash, broccoli, salt, thyme, sage, and nutmeg; bring to a boil. Reduce heat, cover and simmer 30 minutes.

In batches, using a food processor or blender, puree soup. Return soup to pot. Stir in greens and soy milk; simmmer 3 minutes. Serve garnished with chopped chives.