Healthy Soups
I must say I do love soups. They can complement a meal or be a meal! I like to get ahead of the game when I feel like being in the kitchen, and make several stocks, freeze them for future use. More about that later. Butternut is plentiful in the Fall and stores well in the winter. It's bright color always brings joy to the dinner table. Serve it with a meal to begin, or with some whole wheat bread made with whole grains. Butternut Squash Soup 2 large onions diced large 1 buttercup squash peeled and cut in chunks 1 T Organic sesame oil Optional maple syrup Sea salt Parsley for garnish Heat pan and add oil. Saute the onions until they become translucent then add the squash and continue to saute for about 3 minutes. Add water to cover the top of the squash and onions. Bring to a boil. Add a pinch of salt, reduce flame and simmer until vegetables are very tender. Add a little more water if needed.