Frogboots

5 cups butternut squash, peeled and chopped
2 tbsps canola oil
1 large onion, chopped
6 large cloves garlic, chopped
2 tbsps fresh ginger, peeled and chopped
2 cups fresh broccoli (stems peeled & chopped, florets chopped)
2 – 3 medium potatoes, peeled and chopped into ½” cubes
2 medium carrots, chopped
2 medium tomatoes, chopped
1 cup peas (fresh or frozen)
1 tsp seasoned salt
2 tsps ground coriander
2 tsps ground cumin
1 tsp ground cardamom
Cayenne to taste

1. Bring 5 cups water to boil, dissolve 2 cubes vegetable broth, and cook squash, garlic and ginger until squash is soft, 15 – 20 mins.

2. Purée squash with broth in a blender or food processor, and return to soup pot.


3. Heat oil in large skillet over medium heat. Sauté onion, broccoli stems, potatoes and carrots until tender, about 5 minutes.

4. Add the sautéed vegetables to the soup pot, along with 2 more cups of vegetable broth, tomatoes, peas, salt, coriander, cumin, cardamom and cayenne.


5. Bring the soup to simmer, cook about 20 mins, stirring occasionally. Add broccoli florets, stir, and turn off heat. Add seasoning to taste, if desired.