This dairy-free soup is nourishing, delicious, and surprisingly creamy. Perfect on that cold day.
Steps
1
Making the Soup
Ingredients
2 1⁄2 cups butternut squash, peeled, halved, seeded, and diced (from about 1 medium)
1 lg russet potato, diced (about 1 cup)
1 med yellow onion, peeled and chopped (about 1⁄2 cup)
1 clove garlic, peeled and chopped
1⁄4 tsp dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
freshly ground black pepper, to taste
1⁄4 cup green peas
1⁄4 tsp fresh lime juice
1 tbsp parsley, finely chopped
Bring 3 cups of water to boil in a large pot over high heat. Add the squash, potato, onion, garlic, herb mix, and pepper. Reduce the heat to medium and cook, covered, for 15-20 minutes, or until the vegetables are tender.
Puree the soup using an immersion blender or transfer to a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the green peas and lime juice. Cook for an additional 5 to 7 minutes, or until the peas are tender. Serve hot, garnished with the parsley.
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This was not savory to me. Perhaps it needed more that a quarter tsp of Italian spices. I feel it would have been more flavorful using stock versus water. The soup had a more pronounced russet potato taste than butternut squash. It was quick and easy to make but lacking a lot of flavor. I made no alterations to the recipe.
Leonora M •This was not savory to me. Perhaps it needed more that a quarter tsp of Italian spices. I feel it would have been more flavorful using stock versus water. The soup had a more pronounced russet potato taste than butternut squash. It was quick and easy to make but lacking a lot of flavor. I made no alterations to the recipe.