Butternut Squash Soup

Butternut Squash Soup

The definitive, no frills, best soup you’ll make this winter.


I know this one feels like a lot of steps, but trust me, once you finish prepping your vegetables, minimal cooking and fussing over a stove is actually required. And what you have at the end is absolutely worth the wait and non-effort. This soup is so delicious, so healthy, and so easy to make, it makes me crave the Autumn year round.

The secret to a really good butternut squash soup in my opinion, is to use real butternut squash. I know the canned versions are amazing (and I have made many a-thing with them over the years), but this particular soup's flavors rest on the freshness of its ingredients. The better the ingredients, the better this soup will be, easy as that!

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Ingredients

  • 1 medium sized Butternut Squash, cubed.

  • 1 medium sized Onion

  • 4 Carrots, peeled.

  • 1 Leek

  • half a head of Garlic, peeled.

  • 1 Apple

  • 2 cups of Vegetable Stock

  • 1/2 cup of coconut cream (optional, as topping)

Spice Mix

  • 1 tspn Cayenne Pepper

  • 1 tspn Cumin

  • 1 tspn Paprika

  • 1 tspn Salt

  • 1 tspn Fresh Pepper

Method

  1. Preheat oven to 375 degrees. Spray Avocado oil onto two baking sheets (if you have parchment paper or silicon matts, go ahead and line the baking sheets for less clean up later on.)

  2. Prep Your Veggies: Cube up the butternut squash, onion, carrots, and leek all into roughly same sized pieces. This will help them roast evenly. Toss into a large sized bowl and coat your veggies with the spice mix.

  3. Lay out your veggies evenly on the two baking sheets, making sure that they are not touching each other (for added roasted goodness). Take the garlic head and wrap it in tinfoil, add it onto the sheet. Bake for 30 minutes.

  4. Core and cube up your apple and toss it in the blender along with a quarter of your Vegetable broth. Blitz until smooth.

  5. Once your veggies are roasted, take them out and add them along to your Apple+Broth mixture. Blitz and pour in half of your coconut milk.

  6. Depending on your mixer and your preference of graininess, I like to sieve my soup at this stage for an extra smoothy consistency. This step is totally up to you.

  7. Transfer soup to a pan and heat up to preferred temperature. I like to garnish my soup with more coconut cream and some veggies. Nutritional Yeast is absolutely yummy in this soup too, but truthfully, this soup definitely stands out on its own without any toppings! Eat and Enjoy!

Yana KarinComment