Butternut Lavender Soup
This healthy soup is thick and lovely, and so simple to make.
Ingredients:
- 3 lb butternut squash (peeled and cubed)
- 2 carrots - chopped
- 1 onion - chopped
- 2 cloves of garlic - peeled and pressed
- 4 ½ c chick or vegetable broth (more if you prefer a thinner soup)
- ¼ c Blue Canyon Lavender EVOO
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 Tb fresh ginger, minced or grated
- A pinch of Blue Canyon Farm Lavender Gourmet Pepper
- A pinch of Blue Canyon Farm Lavender Salt
Instructions:
1. In a large saucepan, pour in the Lavender EVOO and on place on medium heat, adding the garlic, onion, and carrots. Add the pinch of Gourmet Pepper and Lavender Salt, and saute and cook for about 10 minutes.
2. Add the squash and stock, then bring to a boil. Reduce heat and allow the soup to simmer for about 30 minutes until tender.
3. Let the soup cool, then blend smooth. You can use an immersion blender or a standard blender.
4. Add grated ginger, cinnamon, and nutmeg, stirring well.
To thin the soup, I love to add a little cream.