A structure of Ceftazidime

Butternut Squash Soup

Butternut Squash Soup
Butternut Squash Soup


½ tablespoon extra virgin olive oil

1 white onion, chopped

1 medium butternut squash, peeled and cut into cubes

½ teaspoon granulated garlic or 1 clove garlic, minced

3 cups water

¼ cup roasted pumpkin seeds

5 fresh sage leaves, chopped coarsely (or rubbed sage)

1 teaspoon sea salt


Heat up a heavy saucepan, put in the onion, optional red chili flakes, oil, and salt. Sautee until the onions are caramelized.

Add the squash, garlic and 3 cups of water. Cover and cook until the squash is soft (about 15-20 minutes).

Take off the heat, put mixture in the blender, and blend until it is soft.

Pour into bowls, add sage, mixing it in, and decorate with the pumpkin seeds.

Ready in about 40 minutes

Makes 4-6 servings

Source: Adventist Review, 4 October 2016


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