Okay first of all need to apologize for not posing here in a while. I'm from New Jersey and was hit with Tropical Storm Sandy. My home didn't get it so bad. We lost power for about 26 hours and lost phone, internet and TV for 48 hours. A few trees were ripped out and side walks turned diagonal- literally! But compared to some communities near the beach (Atlantic City, Seaside Heights) we were very blessed. Okay back to the point- the recipe!!!
So on Halloween I decided to make something healthy (you know to go along with all the junk food you eat, except this year Halloween has been postponed but not that point). This soup is so good and so healthy. Truthfully you can eat it any day- it doesn't to be Halloween :) This is one of the easiest and quickest recipes. I promise your entire family will love it!!
Sweet Squash-Carrot Soup
1 small sweet potato- peeled and cubed
1 large carrot (sliced) or 8 baby carrot sticks (sliced in half)
1 small butternut squash- peeled and cubed (or 1 1/2 cups of cubed butternut squash)
1 tbsp. olive oil
1/2 tsp. salt
dash of garlic salt
water
1. once you have peeled and cut the vegetables put it into a pot and fill it with water until the water is 1 inch over the vegetables
2. add 1 tbsp. olive oil and 1/2 tsp salt and garlic salt
3. bring to a boil
4. once it is boiling turn the flame down and allow to simmer for 30 minutes
5. pour the entire pan's contents into a a puree device
6. puree for 1 minute or until smooth
7. add a dash of salt and reheat and serve warm
All done..enjoy your fabulous restaurant style soup!!!
So on Halloween I decided to make something healthy (you know to go along with all the junk food you eat, except this year Halloween has been postponed but not that point). This soup is so good and so healthy. Truthfully you can eat it any day- it doesn't to be Halloween :) This is one of the easiest and quickest recipes. I promise your entire family will love it!!
Sweet Squash-Carrot Soup
1 small sweet potato- peeled and cubed
1 small butternut squash- peeled and cubed (or 1 1/2 cups of cubed butternut squash)
1 tbsp. olive oil
1/2 tsp. salt
dash of garlic salt
water
1. once you have peeled and cut the vegetables put it into a pot and fill it with water until the water is 1 inch over the vegetables2. add 1 tbsp. olive oil and 1/2 tsp salt and garlic salt
3. bring to a boil
4. once it is boiling turn the flame down and allow to simmer for 30 minutes
5. pour the entire pan's contents into a a puree device
6. puree for 1 minute or until smooth
7. add a dash of salt and reheat and serve warm
All done..enjoy your fabulous restaurant style soup!!!
