Enjoy this butternut soup with wheat germ. This provides you an abundant amount of Vitamin A from butternut and proteins and minerals from Wheat germ. Perfect for healthy lunch.
5 cups butternut squash
3 tablespoons olive oil
1/2 teaspoon salt, divided
1 cup chopped leek, white and light green parts only
1/4 cup chopped onions
1 tablespoon fresh thyme leaves
1-quart low-sodium vegetable stock
1/4 teaspoon ground black pepper
1/4 cup FoodThink Toasted Wheat Germ
Preheat oven to 400° F. Place foil on baking sheet. In a large bowl take toss butternut squash. Add 1 tablespoon olive oil and 1/4 teaspoon salt.Toast them well to mix. Place on baking sheet and roast for 25 minutes, stir them occasionally.
Meanwhile, heat remaining 2 tablespoons olive oil in an over medium flame. Add leeks and onions, reduce heat to medium-low and cook for 15 minutes, stirring often to avoid caramelization.
Remove butternut squash from oven and add it to the leeks and shallots. Stir in thyme, and stock. Bring to a boil, reduce heat to medium-low and simmer.Keep it uncovered for 30 minutes.
Remove from heat. No blend the mixture using an immersion blender until it reaches to desired consistency. Reheat if desired. Stir in remaining salt and pepper and wheat germ. Serve immediately.
Adapted from www.mywheatgerm.com