Not only are pumpkins rich in vitamins, minerals, and antioxidants, but their ability to be used in both sweet and savory dishes makes this versatile veggie a great addition to any weekly meal.
So in honor of fall, I thought it would be fun to share with you one of my pumpkin soup recipes that just so happens to be my family’s favorite winter soup that has become a winter staple
Creamy Butternut Squash Soup
Prep: 15 minutes
Total: 35 minutes
1 Large Butternut Squash
1 Large White Onion
1 Large Yam
3 Gold Potatoes
32 oz Vegitable Broth
Water (as needed)
1 tsp. Salt
1 tsp. Sour Cream
1 tsp. Chopped Flat Leaf Parsley
1. Wash, Peal, and Roughly Chop Butternut Squash, White Onion, Yam, and Gold Potatoes and place in a large pot to cook.
2. Pour 32oz. Vegetable Broth into the pot, add water to just cover vegetables, and add 1 tsp of salt.
3. Cook on medium heat with the lid on for 20 minutes or until potatoes, yams, and squash are tender.
4. Blend in a pot with a stick mixer or slowly batch mix in a blender. Be careful not to overfill your blender as the soup will be hot and will create pressure inside the blender (it’s best to fill no more than 1/2 your blender capacity).
5. Serve and top with 1 tsp of Sour cream and 1-tsp Flat leaf parsley to garnish
Ghesi Stojanov is a Certified Transformational Life Coach, NLP Practitioner, and Inspirational Speaker.
Ghesi's passion is to help individuals find balance in their lives by helping them focus on what they do have and tap into the power within, so they can see the beauty and opportunity that lies everywhere.
She is a huge believer that every person has purpose, and value, and is stronger, emotionally, physically, and mentally than they give themselves credit for. Which fuels her passion not just for herself, but to help others to stop settling for the mediocre and to live life with purpose, meaning, and Color!