Ingredients: 2 tablespoons extra virgin olive oil,1 stick Smart Balance butter,2 mediums sweet onions, chopped,1 large fennel bulb (cut off “fern”),3 large butternut squash,1 large red bell pepper,2 cups white wine,2 tablespoons fresh sage,1 teaspoon ginger powder,1 teaspoon cayenne pepper powder,1 teaspoon yellow curry powder,32 ounces *garlic veggie broth,2 1/2 quarts vegetable stock preferably from scratch but try to use organic if purchasing cans or boxes of broth (it’,5 tablespoons (heaping) coursely diced garlic (roughly 2 bulbs),2 bay leaves,3 tablespoons olive oil,3 pinches dried sage,1 teaspoon dried thyme,1 teaspoon dried oregano,1 pinch salt
Instructions:
- Add all ingredients to the stock, bring to a boil, reduce heat… cover and simmer for 30 minutes. Strain through cheesecloth. Use immediately for soup or freeze in individual portions. TIP: freezing broth in ice cube trays allows you to use small portions at a time.
