Butternut Squash Soup
- 1-2 clove garlic, minced
- 1/2 cup diced carrots, celery and onions (in a proportion you like)
- 1 Tbsp grape seed oil, or EVOO
- about 2 cups cubed, cooked butternut squash
- 1 to 1-1/2 cups vegetable broth
- 1/4 tsp sage
- salt and pepper to taste
Sauté carrots, celery, onion and garlic in oil until soft. If needed, you can add a splash of vegetable broth during this process, rather than adding more oil. Add the squash and the broth; bring to a boil and let simmer for 5 minutes. Stir in sage, salt, and pepper. Process until smooth in a blender or food processor. Makes 1-2 servings, depending on how hungry you are!
The monthly recipes are full of fresh ingredients, brimming with healthy nutrients (and are in line with a “Clean” diet.). They are all available to enjoy while on the Standard Process 21 day Purification Program as well!