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Recipe by Esther Ottensoser

Butternut Basil Soup

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Butternut Basil Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Vegetarian - Low Fat - Low Carb - Vegan - Pescatarian - Gluten Free - Paleo

Ingredients

Main ingredients

  • 1 large onion, diced

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • oil, for sautéing

  • 1 large butternut squash, peeled and cubed

  • 4 medium zucchini, unpeeled and cubed

  • 8 carrots, peeled and cubed

  • 2 teaspoons basil or 2 cubes Gefen Frozen Basil

  • 1 teaspoon parsley

  • 1 teaspoon dill or 1 cube Gefen Frozen Dill

  • salt, to taste

  • black pepper, to taste

  • water, to cover vegetables

Directions

Prepare Soup

1.

In an eight-quart pot, sauté onion and garlic in oil till translucent. Add butternut squash, zucchini, and carrots. Steam vegetables for two minutes, and then add seasonings. 

2.

Add water to cover vegetables by two inches. Bring to a boil. Reduce heat to low and cook until vegetables are tender. Let cool slightly and blend with hand blender.

Recipe tags

basil Best of Family Table butternut squash complex carbs Esther Ottensoser gluten free healthy Pesach vegetable soup
Butternut Basil Soup

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