Roasted Butter Squash Soup with Solberry Seabuckthorn
Roasted Butter Squash Soup with Solberry Seabuckthorn is a delicious way to incorporate Seabuckthorn into your diet.
Make any recipe ideas healthier by adding Solberry Seabuckthorn! You can make adjustments to our Roasted Butter Squash Soup if you are vegetarian. Simply replace chicken base with a vegetable base. You can replace sour cream with coconut cream.
- 600 g , 1/2 medium butter squash
- 170 g, 1 parsnip
- 190 g, 1 yellow pepper
- 200 g, 3 carrots
- 160 g, 1-2 potato
- 100 g, ½ onion
- 170 g, ½ fennel
- 20 g, 1 tbsp., “Better Than Bouillon” or your choice of chicken base
- 1,5 litre, 6 cups water
- 3-5 tbsp., avocado or your choice of oil
- salt and pepper to taste
- 1 tbsp sour cream at the serving time
- 1 tbsp Solberry Seabuckthorn Puree at the serving time
- Fresh chives, thyme
Preheat the oven to 325 F.
Clean, peel and cut vegetables in 3-4 inch pieces. Arrange vegetables in the roasting pan, sprinkle some oil, salt and pepper. Put vegetables in the oven for 2-2.5 hours to roast at 325 F or until done.
Remove from the oven and let it cool a little. Reserve 1 cup of water. Put your roasted vegetables in the food processor and add one cup of water at the time. Blend until all ingredients are incorporated.
Dissolve chicken base in one cup of warm water.
Transfer your blended vegetables into a cooking pot and add chicken base. Cook for 10-15 minutes for very low, stirring often. You can adjust water and your spice if desire. When all flavours are blended remove for heat. You can freeze your soup for future.
At the time of serving, add a table spoon sour cream and Solberry Seabuckthorn Puree. Garnish with fresh chives and thyme.
The strong anti-inflammatory properties of seabuckthorn is due to the unique combination of nutrients. Read more about nutritional properties of Solberry Seabuckthorn
