FALL SQUASH SOUP

A smooth and mellow soup rich with fibre, Vitamin A and D.

2 Tbsp olive oil
1 onion
4 carrots
4 parsnips
1 butternut squash
3 ½ cups chicken or vegetable stock
1-2 tsp lemon juice
freshly ground black pepper
Garnish
2 tsp olive oil
2 cloves garlic
¼ cup freshly chopped cilantro and parsley
1 tsp paprika

1. Peel and chop onions, carrots, parsnips, and squash.
2. Sauté onions in oil 3 min. until soft. Add carrots and parsnips, stir well,
    cover and cook on Low 5 min.
3. Add squash, stir, cover, cook for 5 min. 
4. Add stock and seasonings, bring to a boil, lower heat, cover, simmer 40 min., until tender.
5. Cool soup. In food processor, puree until smooth, adding extra stock if too thick.
6. Freeze in serving portions or continue recipe to serve fresh and hot.
7. Pour into saucepan, reheat on Low.
8. Garnish: sauté chopped garlic and herbs for 1-2 min., add paprika, stir well.
9. To soup add lemon juice, and pepper. Stir.
10. Ladle soup into four bowls, swirl garnish on top.

Serve with fresh bread, cheese and fruit for a hearty lunch or light supper. Great after a cool fall walk or afternoon of ice-skating.

TIP: Double recipe and freeze individual, lunch-sized portions.

Prep time: 20 min. Cook: 40–60 min.

DF, GF, V, Vn with selected ingredients  Serves 4