Ingredients2 small onions or one large onion chopped
4 cloves garlic chopped
2 Tbsp oil
6 large carrots, peeled and chopped
1 1/2 cups butternut squash or pumpkin, peeled and cubed
2 medium cooked beets or 4 small cooked beets, peeled and roughly chopped
~8 fresh basil leaves
~1 Tbsp dried oregano
~1 quart chicken broth
Salt and pepper, to taste
Juice of 1/4 lemon
Method
Sauté onions, carrots, squash, and garlic in oil until softened. Add cooked beets, basil, oregano, salt and pepper and half of chicken broth. Stir. Puree to desired consistency. Add a bit more broth if desired. Heat through. Add lemon juice and stir to mix. Garnish with additional basil leaves if preferred.
