Butternut Squash Soup with Microgreen Purée
It’s Broccoli!
Broccoli microgreens have a distinct broccoli flavor that is stronger then broccoli florets! Our broccoli microgreens are great on over easy, hard boiled, or scrambled eggs and add a nice new flavor to your salad or sandwich. Broccoli microgreens are a great source for sulforaphane, a chemical compound that is good for the immune system, reducing inflammation, slows down some cancer cells, and regulates hormones.* Sulforaphane is more potent in microgreens than in mature broccoli. Broccoli microgreens are also high in vitamin C and vitamin E.
*Emily Ho, John D. Clarke, Roderick H. Dashwood, Dietary Sulforaphane, a Histone Deacetylase Inhibitor for Cancer Prevention, The Journal of Nutrition, Volume 139, Issue 12, December 2009, Pages 2393–2396, https://doi.org/10.3945/jn.109.113332
Butternut Squash Soup
1 Butternut Squash
1 Carrot
1/2 An Onion
1 Stick of Celery
3 Cloves of Garlic
2 Cups Vegetable Broth
2 tsp Paprika
½ tbsp Salt
1 tbsp Sage
½ tbsp Oregano
Set the oven to 400°f. Cut the squash in half vertically, scrrape out seeds then place the two halves face down on a baking tray. Pour one inch of water in the tray and put it in the oven for 45 minutes or until it's soft. Peel off the skin of the squash then blend the squash into a Puree. Peel and cut the carrot, onion, celery, and garlic into half inch pieces. Save the peels and scraps if you would like to make your own broth. (Instructions below) In a large pot saute the vegetables until they are soft. Add in broth and squash then blend together with an immersion blender or in a blender in small batches, until smooth. Season with paprika, salt, sage, and oregano.
Simple Vegetable Broth
4 Cups of Water
vegetable scraps
1 tsp Ginger
To make your own vegetable broth add your vegetable scraps to a large pot. Add water and ginger to the vegetable scraps and bring to a boil. Simmer the broth for 30 minutes then strain out the scraps.
Purée Microgreen
1 oz Broccoli Microgreens
½ tbsp Vegetable Oil
⅛ tsp Salt
½ tsp Cinnamon
In a blender mix broccoli microgreens, vegetable oil, salt, and cinnamon. Blend the mixture until it becomes a puree. Then drizzle over your bowl of soup. Garnish with roasted squash seed’s and a pinch of broccoli microgreens.
