Optix Ojos Jan 2016 - Page 15

Butternut Squash soup

Dressing Choices:

Extra Virgin Olive Oil & Apple Cider Vinegar

Mix 1/3 cup of oil with 1/3 cup vinegar adjust to your own taste.

Mayonnaise Dressing: Stir mayonnaise into carrot mixture add a little Apple Cider Vinegar to dilute mayo if desired.


2-3 lb. butternut squash

1 stalk of celery chopped

2 carrots chopped

2 medium sweet potatoes

cut in 1 inch chunks


1. Roast butternut squash in a 350 degree over until soft or peel and cut into 1 inch chunks. After roasting the squash cut in half scoop out and save the seeds for roasting and eating later. Scrape the squash from the peel and put into a bowl.

2. Sautee onion or leek in olive oil until translucent. Add celery, carrots, and sweet potatoes and continue to cook over medium heat. Pour in the stock add the garlic, squash and spices. Cook until vegetables and squash are soft.

3. Use an immersion blender to puree the soup or cool a little and blend in a blender.

4. Ladle the soup into a bowl and sprinkle with your favorite spices. Complete your meal with a salad and slice of healthy grain bread.

For a creamy soup stir in a half cup of room temp dairy or non-dairy milk.

1 medium onion or large leak chopped

2 cloves of garlic minced

1 TBS of Extra Virgin Olive oil

5 cups of vegetable stock

Cinnamon, nutmeg, salt and pepper to taste