Butternut Squash + Greens Soup

  • 30 Minutes
  • 6-8 Servings
  • Gluten Free
  • Paleo
  • Dairy Free
  • Vegan
  • Vegetarian

Butternut squash soup is one of our favorite healthy comfort foods. High in antioxidant beta carotene from the butternut squash and extra vitamin C from AeroFarms Baby Bok Choy, 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 CHECKLIST
  • 1 container AeroFarms Micro Spicy Mix
  • 1 container AeroFarms Baby 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 AeroFarms Baby 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!

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@Aerofarms. We’d love to see what you’ve prepared!

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