Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil, (for avocado oil)
  • 1 medium onion, (chopped)
  • 2 cloves garlic, (minced)
  • 2 carrots, (diced)
  • 2 small potatoes, (peeled & cubed)
  • 4 cups winter squash, (peeled, seeded, & cubed)
  • 32 oz vegetable broth, (or chicken broth)
  • 2 tsp dried thyme
  • 1 tsp sea salt
  • 1 dash ground black pepper
  • ¼ tsp nutmeg

Instruction

  • Heat the oil in a large soup pot over medium heat.
  • Add onion, garlic, and a dash of salt. Stir to coat with oil and cook until fragrant and soft.
  • Add carrots, celery, potatoes, squash, broth, thyme, and salt to the pot.
  • Bring to boil and simmer covered for 45 minutes or until all vegetables are soft.
  • Remove from heat and allow soup to cool for 5-10 minutes.
  • Gently blend using an immersion blender or in batches using a regular blender. Blend just until smooth, but do not over-blend - then return blended soup to the pot.
  • Add nutmeg, extra salt, and pepper to taste.
  • Serve warm topped with toasted pumpkin seeds (see below) and chopped parsley.