Silky Squash Soup…Vegan and Delicious!

Recently, I started a 10-day cleansing/detox diet that requires that I eat primarily fruits and vegetables. I love both but don’t have a strong vegan recipe inventory. One of the bloggers I follow, Lucys Friendly Foods, recently posted a wonderful Silky Squash and Rosemary Soup.  I did not have fresh rosemary on hand so I used a wonderful spice blend from Savory Spice Shops, Cantanzaro Herbs, a mix of Garlic, lemon peel, marjoram, basic, thyme, rosemary and oregano.  The results were yummy!

SILKY SQUASH SOUP

1 tablespoon olive oil
1 onion, chopped
2 sticks of celery, chopped
2 carrots, peeled and chopped
1 teaspoon Cantanzano Herbs  (originally recipe calls for 2 sprigs of rosemary)
1 butternut squash, peeled, seeded and chopped
32 ounces vegetable stock
salt and pepper

• Saute the onion, carrot and celery in the oil until softened but not browned
• Add the squash and herbs (or rosemary) and stir well
• Pour in the stock and simmer for 15-20 minutes until the squash is cooked through
• Remove Rosemary sprigs if you use this option
• Taste and adjust the seasoning
• Serve scattered with roasted pumpkin seeds

Roasted Pumpkin Seeds

1 cup pumpkin seeds
1 teaspoon Cantanzano Herbs (or finely chopped rosemary)
1/2 teaspoon salt
1 tablespoon olive oil

• Preheat the oven to 350 degrees
• Combine all ingredients and spread on baking sheet
• Roast for 10-15 minutes until the seeds start to turn golden brown

Recipe adapted from Lucys Friendly Foods