Recipe: Butternut Squash & Root Vegetable Soup


Looking for a simple, yet deliciously warming recipe?  Look no further than Dr. Frank Lipman's butternut squash and root veggie soup.  


(serves 8)

  • 3 tablespoons extra virgin olive oil

  • 1 large onion peeled and chopped

  • 2 cloves fresh garlic, crushed

  • 1 large butternut squash, peeled, seeded and cubed

  • 3 carrots peeled and chopped

  • 3 parsnips peeled and chopped

  • 1 sweet potato peeled and chopped

  • 2 leeks, cleaned and chopped, white parts only

  • 1 teaspoon ground thyme

  • Salt and freshly ground pepper to taste

  • 8 cups organic vegetable stock

How To:

Heat the oil in a large pot, add the onions and garlic and sauté until soft. Add remaining vegetables, thyme, salt and pepper and sauté for a few more minutes.

Pour in the stock and bring to a boil.

Reduce heat, cover and simmer until the vegetables are soft, about 45 minutes. 

Cool, then puree. Adjust seasonings to taste and reheat before serving