- 1 medium head onion, peeled, chopped
- 5 cup butternut squash, chopped (I didn’t have more, but you can use 2 cups)
- 3 cups carrot, chopped (if organic, it’s enough to wash, you don’t need to peel)
- ½ bunch of celery, chopped
- 3 cups bone broth (I used my frozen bone broth, like by this recipe, and this link shows how I made the broth cubes.)
- 3 cloves garlic, minced
- 2 tsp marjoram
- salt to taste
- 1-2 cups water, depending on how thick you like your cream soup
Instructions
- Put into a pot all the ingredients, except the garlic.
- Cover with a lid and cook-steam on low-medium heat (the water didn’t cover all the veg in my case)
- When all vegetables are soft, add the garlic.
- Blend everything.
- When you serve, you can top it with fresh dill, parsley, chives, or some sort of nut or seed. I used broccoli sprout and almond slices.
