Energy Soup

Healthy Girl's Energy Soup

1 very large yellow onion, chopped
4 cloves if garlic, smashed
vegetable broth for sauteing
8 cups vegetable broth (2 boxes)
6 medium sized zucchini, cut into cubes
1 package mushrooms, cut into chunks if mushrooms are large
3 big handfuls kale, washed and rough chopped
1 bag fresh spinach or 3 big handfuls fresh spinach
Salt and pepper to taste
Other seasoning to taste
12 ounces frozen butternut squash, defrosted

Saute the onion over medium heat in a large soup pot in a few tablespoons of vegetable broth, until translucent and slightly soft. Add more broth as necessary to prevent burning. Add garlic and saute for a few more minutes.

Add the 8 cups of broth, zucchini, and mushrooms. Bring to a boil and then turn down to a simmer. Simmer for about 20 minutes or zucchini are soft.

Stir in kale and let it wilt. When kale is wilted, stir in fresh spinach, it will wilt immediately.

Using a hand (immersion) blender, puree the onion-garlic-zucchini-mushroom-spinach mixture until soup reaches your desired consistency. Some will like it completely smooth, others will like to puree about 50% and leave a lot of chunks and texture. It is delicious both ways!

Add the defrosted butternut squash and stir until squash is incorporated. Season with salt and pepper and ANY other seasonings you like, to taste. (I use a Southwest spice blend and you can use whatever spice blend you like, there are so many on the market now. My husband likes everything spicy, so we add hot sauce to his.)
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