Butternut Squash-Zucchini Soup

Today was my first day working on a farm in Israel! I harvested oranges, clementines, and zucchini’s! When I got home, I made some butternut squash zucchini soup! Nothing beats local, organic produce! To feeling alive! Chef Raw Raw

Butternut Squash Zucchini Soup

Makes 4 cups

Vegetable Stock

1 medium butternut squash – diced

2 zucchini – diced

1 onion – diced

3 cloves garlic – minced

1 TBSP dried oregano

1 TBSP fresh rosemary/basil – minced

pepper – to taste

salt – to taste

In a small soup pot, sauté garlic. Once caramelized, add onions.  Once caramelized, add zucchini and butternut squash.  Caramelize all ingredients, then cover all ingredients with vegetable stock.  Bring to a boil, reduce to a simmer, and let simmer for 1 hour.

Remove all chunks from the soup with about 1 C of broth and put in a blender until creamy.  To make thinner, add more broth.  Add salt and pepper at the very end to your liking. (By adding salt at the end, we reduce the amount we eat.  When we add while cooking, the flavor is lost during the cooking process.  Our tastebuds are satisfied when we taste salt, so if it is the last flavor added, it’s the first flavor tasted, and then we move on to taste the rest).

Save any remaining broth for cooking any grains later in the week!

To feeling alive,

Chef Raw Raw


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