Autumn Squash Soup

by Esther Milne September 13, 2019

Mediterranean / Vegan Diet

Ingredients

1 Butternut Squash
1 Acorn Squash
1 large onion
4-6 cloves garlic
Papa Vince Extra Virgin Olive Oil (EVOO)
Papa Vince Sea Salt
Black Pepper
Fresh Parsley
Red Pepper Flakes

How to Make

Peel and chop the squash.
Put in a saucepan and cover with water.
Add in chopped onion, sea salt and EVOO.
Bring to the boil and then simmer for 20 minutes or until squash is soft.
Blend the soup using a hand or a traditional blender. We separated the vegetables from the broth to make it easier to blend. You can add it back in later.
Add the raw garlic before you blend the soup.
Add in freshly ground black pepper, red pepper flakes (to taste) and fresh parsley.
Serve with a drizzle of EVOO to enhance the flavor of your soup.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6 people

Background

This is a simple recipe that is perfect for the fall. The squash is filling and flavorsome and the raw garlic gives a real boost to your immune system just in time for the cooler weather.

We show you how to make Squash Soup in the video below: