Always a hit with my kids! My daughter licked her bowl clean and that’s how you know it’s really good soup! I love making soup because there are so many benefits like finishing off extra veggies, lots of health benefits and I make a big batch to eat for leftovers. Feel free to add more or less of something, also cauliflower is a great addition or use leeks instead of onion.
In a big pot start by frying coconut oil with an onion for 2 minutes, then add Celery for a couple more minutes, then add Butternut squash and carrots for a few more minutes then add garlic, salt, pepper and herb de province, until you smell the garlic. Add broth and simmer until veggies are tender. Cool for 10 minutes then blend. My blender works better than my food processor. It’s a bit of a challenge transferring the soup so use a large glass bowl or large glass measuring cup. If you have an immersion blender you can use it.
1 Large onion chopped
3 Celery stock chopped
2 Carrots chopped
2 Garlic chopped
1 Butternut squash chopped
1/2 can of white beans
Salt or herbamare
Herbes de provence
1 carton chicken or vegetable Broth
I use the beans as added protein and creaminess. Feel free to substitute with potatoes or cauliflower and sprinkle with hemp seeds later for added protein.