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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

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

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Recipe adapted from Lucys Friendly Foods

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