ANTIOXIDANT BUTTER NUT SQUASH SOUP

Lunch

Ingredients

3 butternut squash
2 celery sticks
1 carrot
1 tbsp of Apple Cider Vinegar
3-4 sprigs of fresh thyme
3-4 sprigs of fresh rosemary
Salt
Optional- pumpkin seeds

Method

  1. Slice squash into thick slices. Cut off the skin and chop into cubes.
  2. Place the pieces in a roasting dish with a dash of olive oil, salt, rosemary and thyme.
  3. Bake for 20 minutes at 200 degrees F, until the chunks are soft and tender.
  4. While the squash cooks, peel the carrot and finely chop both carrot and celery and place in a pan with one cup of boiling water and cook until they are nice and soft -approximately 12 minutes.
  5. Place carrots, celery and remaining cooking water into a blender and set aside.
  6. When the squash is cooked, mix in the blender with the Apple Cider Vinegar.
  7. Optional: To add a nice crunch, toast pumpkin seeds and garnish over the soup.