Spinach and Potato Soup with Roast Butternut Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
740 grams squash, winter, butternut |
1 medium (2-1/2 dia) onions |
420 grams potatoes, boiled |
250 grams frozen spinach |
3 serving marigold organic swiss vegetable bouillon powder |
2 tbsp olive oil |
4 clove garlic |
1 tsp cumin seed |
1 tsp mustard seed, yellow |
1/2 tsp nutmeg, ground |
1/2 tsp pepper, black |
4 cup (8 fl oz) water |
Directions:
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