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Ingredients
- ¼ cup avocado, olive or macadamia nut oil
- 2 medium white onions, sliced thin
- 2 cloves of garlic, minced
- 4 cups butternut squash, cubed
- 6 cups organic vegetable stock
- 1/2 tablespoon dried thyme
- 2 tbsp fresh parsley
- Salt and white pepper, to taste
Directions
- Heat oil over medium-high heat in a heavy bottomed pot
- Add in onions and cook until soft and translucent
- Add in minced garlic and cook until softened
- Add in thyme and cook for one minute to release the flavour
- Add squash and vegetable stock to the pot, bring to a boil
- Reduce to a simmer and cook until squash is fork tender
- Remove from the heat and puree with an immersion blender
- Season to taste with salt and white pepper
- Portion into 4 bowls and top with fresh parsley