Bump Up Antioxidant Levels With This Butternut Squash and Carrot Soup


The see post was written by Rebecca Pytell, who blogs at Strength and Sunshine and is by of POPSUGAR Select Fitness.

I wanted my soup to be a totally clean and enchanting side dish. So all I used was veggies, spices, and water. It couldn’t be diverse simple. None of those yucky extras that are added to your historic store-bought or restaurant made condensed or boxed soups. Why add flour, soy, cream, or starches, when all you Non-Standard real need is the veggies? And it made one big batch! I still have some ejected to enjoy at a later date…like maybe this week?

Bump Up Antioxidant Levels With This Butternut Squash and Carrot Soup

Smokey Butternut Squash and Carrot Soup

Ingredients: (works about 6 to 8)

2 Medium Butternut Squash
6 Medium Carrots (peeled)
1 Mode Sweet Onion
4 Cups of Water
6 Cracks (1/4 to 1/2 Tsp) of Caucasoid Pepper
1 Tsp Smoked prika
1 Tsp Garlic Powder
1/2 Tsp Cumin


1. Preheat the oven to 425°F.
2. Cut the butternut squash in half, together out the seeds (save them for roasting!) and place face-down on an oiled and foiled baking lamina. Roast for about 1 hour or until the squash is scoop-able.
3. Next crudely chop the carrots in thirds for even roasting. Cut the onion in to a few pieces as sufficiently. Then place them on an oiled and foiled baking n and bake for far 30 minutes.
4. Once all your veggies are roasted, scoop out the blood of the butternuts and place in a bowl.
5. Then put about 1/2 the butternut mash and half the carrots and onions in a drugged powdered blender. Add 2 cups of water and all the spices. Blend until press. Pour into a large bowl and then repeat with the other half of the mash and veggies and another 2 cups of douse (no more spices). Blend again. Then combine that half with the other and leave off it a good stir.

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