Lemony Butternut Squash Soup
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6 serving bowls
Even though this flavorful soup contains potatoes, which traditionally would make it a bit “heavier” the garlic and lemon in it give it a lighter taste and a very refreshing flavor.
  • 4 Medium potatoes - cubed
  • 2 Carrots - sliced
  • ½ Onion - chopped
  • ½ Butternut squash - cubed
  • 2 Garlic Cloves - diced
  • ¼ Lemon – peeled and cubed
  • ¼ tsp Celery Seeds
  • 1 tsp Garlic Powder
  • 2 tbsp Vegetable Oil
  • 1 liter (34 Oz.) organic vegetable broth
  • 4 cups hot water
  • Salt to taste
  1. Preheat 2 tbsp oil over medium heat and sauté the chopped onion, carrots and celery seeds until onion is golden. Add in the rest of the veggies and top up with the vegetable broth and water.
  2. Cook over medium-high heat until soup boils. Add in the garlic powder, the lemon and salt and stir in.
  3. Let cook over medium heat for about 30 minutes or until the vegetables soften. Remove from heat.
  4. Once soften, use a blender stick and blend/mash everything until it is smooth.
Serve with Croutons
Recipe by Honest Cooking at https://honestcooking.com/lemony-butternut-squash-soup/