Butternut squash soup is one of our favorite healthy comfort foods. High in antioxidant beta carotene from the butternut squash, this vegan recipe is the perfect way to warm up on a cool day. Don’t forget to top with a large handful of AeroFarms Micro Spicy Mix for an extra pop of SPICE and phytonutrients!
INGREDIENTS:
1 container AeroFarms Micro Spicy Mix 1 container bok choy 1 tbsp olive oil 2 garlic cloves (finely chopped) 1 yellow onion (chopped) 1 medium-sized butternut squash (peeled and cubed) 4 cups vegetable broth 2 tsp salt 2 tbsp roasted pumpkin seeds white wine vinegar (to taste)INSTRUCTIONS:
1. Heat olive oil over medium heat in a large pot. Add onion and garlic and cook until soft.2. Add cut up butternut squash and vegetable broth and bring to a boil. Cover and simmer on low/medium heat for 15 minutes until squash is softened.
3. Turn off heat, fold in a bok choy container and mix evenly.
4. Wait until cools down for 10-15 minutes, then carefully pour all contents of the pot into a blender. Add salt and other seasoning, to taste.
5. Blend until smooth. Serve in bowls topped generously with AeroFarms Micro Spicy Mix, roasted pumpkin seeds, and a drizzle of white wine vinegar. Enjoy!
