I am recovering from a vacation hangover, the struggle is real. Too much of a good thing, get a grip girl. We had such a precious time reconnecting and making family memories that real life felt an uphill bike ride into the wind.
Structure and routine, good stuff. Mountains of laundry, cleaning — needed and part of life. So this is my comfort food to comfort myself as I recover from paradise. A hearty soup tells me it’s all going to be okay. Good wholesome produce based soup, grounding and simple. Butternut squash soup, so Fall, appropriate for my vacation hangover, nutritionally superb and did I say easy!
This recipe was my first attempt at shooting video and actually editing it. Here’s a behind the scenes of the set up.
- 4 cups diced butternut squash
- 1 sweet onion roughly chopped
- 4 garlic cloves finely chopped
- 1 cup sliced carrots
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon marjoram
- 4 cups vegetable broth
- ¼ teaspoon chili lime seasoning
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt (optional)
- Melt the butter in a dutch oven pot over medium heat.
- Once the butter is melted, add the olive oil.
- Add the onions and cook for 2 minutes.
- Add the garlic and stir into the onions for a minute
- Add the butternut squash, carrots, marjoram, chili lime powder and lemon juice.
- Add salt to taste (optional)
- Cover with a lid and simmer on medium for 25 minutes, stirring occasionally.
- Use a fork to test the carrots and butternut are soft enough to blend. A fork should easily pierce through the carrots and butternut pieces.
I used a Cusinart hot plate to shoot this and the flavor bible in recipe development.
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