Super Mom Nutrition

Carrot-butternut squash cream soupMagyar verzió

Carrot-butternut squash cream soup
5 servings
Prep: 10 mins
Cooking: 20 mins
Total: 30 mins

 

  • 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.

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