Yield / Servings
2½ gallons
Category
SoupsIngredients
- 4 oz. blended oil
- 4 large onions
- ½ cup chopped garlic
- 2 cups orange juice
- 7 lbs. butternut squash peeled & cubed
- 4 lbs. carrots rough cut with skin left on
- 1½ gallons prepared RC Hearty Foundations® Vegan GF Chicken Flavor Base
- ½ gallon water
- 3 bay leaves
- 1 tsp. white pepper
- 1 Tbsp. salt
- 4 Tbsp. RC Harvest Vegetable Base
- ¼ tsp. Orange Flavor
- ¼ tsp. nutmeg
- ¼ tsp. ground thyme
Preparation Steps
1
In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly.
2
Add chopped garlic and sauté until aromatic.
3
Add butternut squash, carrots, prepared RC Hearty Foundations® Vegan GF Chicken Flavor Base , water and bay leaves.
4
Cook mixture covered until carrots are tender.
5
Puree soup and add dry RC Harvest Vegetable Base, white pepper, salt, RC Orange Flavor, nutmeg and ground thyme.
Recipe from RC Fine Foods.