Healthy filling recipe for Winter Vegetable Soup that is chock-full of butternut squash, carrots and spinach. Make a big pot on Sunday and eat it all week for lunch. Vegan, gluten free, paleo, whole30 approved.
NYT Cooking: I use the food mill instead of a blender — immersion or regular — because I love the texture of the soup when it’s put through the mill’s coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest — which is what you want — if you use an immersion blender.