Canada’s winter soup

by Tatianna Yougottalove

When I went to bed I couldn’t fall asleep.
My mind was running with recipes, and so many other ideas.
My brain just wouldn’t shut down.
And I had this desire for squash soup so I started to think of how I’ll make it and what I will add to it.
How did I fall asleep you ask?
I mediated with Richard and my mind just relaxed.

Delicious and sweet soup good for young kids.

Β½ Butternut squash, chopped
Β½ Spaghetti squash
Β½ Acorn squash, chopped
Β½ butternut squash, chopped
2 carrots, peeled and chopped
3 potatoes, peeled and chopped

Add everything in a big bowl, beside the spaghetti squash


Add to the bowl:
3 to 4 tbsp olive oil
1 tsp salt
1 tsp onion powder
ΒΌ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp thyme
Mix everything well with a big spoon

Spread everything on the tray.
Preheat your oven at 400 for 40 minutes
Also add β…“ Spaghetti squash in the oven as it is.

When ready and cooled down, peel everything except the Spaghetti squash, move into a big pot and add 6 cups of water.
Boil for 10 to 15 minutes.
Then lower the heat and blend with hand blender.

Fry on high heat for 15 minutes:
6 onions, chopped
1 pack of vegan and gluten free hot dogs, chopped
3 to 4 tbsp of olive oil
Β½ tsp salt
Β½ tsp paprika
When spaghetti squash is cooled down, scrape with a fork and add to fry mix and continue to fry on a high heat for another 5 to 10 minutes.

Add into the soup the fried mix or just decorate on top of your bowl soup.

Print
Serves: 4-6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Β½ Butternut squash, chopped
Β½ Spaghetti squash
Β½ Acorn squash, chopped
Β½ buttercup squash, chopped
2 carrots, peeled and chopped
3 potatoes, peeled and chopped

Fry mix
3 to 4 tbsp olive oil
1 tsp salt
1 tsp onion powder
ΒΌ tsp pepper
1 tsp garlic powder
1 tsp paprika
1 tsp thyme

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