Butternut Squash Soup with Micro Broccoli
Updated: Oct 27, 2020
Ready or not, here comes Fall! Whether you're prepared for cooler temps and changing leaves, there's one micro "leaf" that is ripe and ready for any season - our Microgreens! We took a creamy fall soup and paired it with our mild and satisfying Micro Broccoli. So pull out your crock pot - it's time to cuddle up with a warm, savory bowl of soup as we re-create a Fall-favorite with our own Micro Broccoli spin.
This recipe is designed to slow-cook, so set your crock pot to LOW and come home to a ready-made meal that just needs a little cream and blending. You can even chop the ingredients the night before! After a day of slow-cooking, your whole house will smell just like Fall. And our Microgreens add aroma and spice, plus a little texture to this creamy soup.
3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 15 oz. can organic pumpkin puree
2 Tbsp brown sugar (or coconut sugar)
1 tsp salt
1/2 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp cinnamon
Garnishes: pumpkin seeds, dash of cinnamon
Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper.
Mix ingredients together. Place heat on low and cover – let cook for 5 hours. OR, if you would like this to cook faster, you can set your cooker to high for 3-4 hours.
After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth.
Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!
BE WELL. COOK WELL. WITH BRIGHTFRESH!