This beet and butternut squash soup has a brilliant flavor with a depth of flavor that will astound you. Soups are easy meals to prepare and can be served with a wholesome salad as a side dish. To add some comfort to this meal, I also like to serve this with some fresh bread from our local bakery.
I hope you enjoy this soup as much as I did. Although it does entail some cutting and chopping of vegetables and herbs, it will be well worth your time.
1 large butternut squash, peeled, seeded and cut into cubes
1 large fresh beet, cut in quarters
4 green onions, sliced (whites and light green parts only)
2 cloves garlic (minced)
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon dried basil
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 cup milk
1 cup water
1 vegetable bouillon cube
- Boil the squash and beet until just tender. Drain and set aside.
- Sauté the onions, garlic and spices until the onions are transparent.
- Put all the ingredients in a food processor and blend until smooth.
- Garnish with a dollop of fat-free sour cream and a few pieces of green onion tops to serve.
Each serving is about 1 1/2 cups.