Ingredients
Scale
- 800 g peeled and chopped butternut squash
- 1 medium-sized broccoli
- 1 zucchini
- 250 g fermented vegetables (red cabbage and carrots)
- dry herbs and spices (parsley, oregano, hot peppers)
- 1 heaping tablespoon of coconut oil or ghee
- 1 tablespoon of butter
Instructions
- Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.
- In the meantime, first slice the zucchini and chop the broccoli into tiny florets. Steam the broccoli for short time until intense green. Put aside.
- Heat the coconut oil or ghee in another pot. When hot, put in sliced zucchini and let it there for couple of minutes until soft. Stir from time to time. Next, add your fermented cabbage, mix well and let it heat for a minute. Season with salt if not salty enough (our fermented vegetables were already salted when put in barrel to ferment) and with dry spices and herbs of your choice.
- Pour cooked butternut squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
- Pour the butternut mix in 4 bowls, add fermented vegetables and zucchini and top it with steamed broccoli.
- Sprinkle with dry herbs and spices of your choice.
Notes
- To make this vegan butternut squash soup, remove the butter.
- You can use vegetable stock or chicken stock to have extra flavor. Chicken or vegetable broth will also add moisture in your homemade butternut squash soup.
- Spruce it up with freshly ground black pepper. You can also use fresh herbs and spices.
- Cook Time: 15 mins
- Category: soup
