Super Soup: Butternut Squash
As the days get colder and root veggies like SQUASH come into seasonality we get SOUPer excited about making one of our favorite healthy soups made with Butternut squash. It’s comforting, very healthy, and easy to make!
Root vegetable beauty!
Butternut Squash
Scoop out the seeds with a spoon (scrape if you need too). You can always save the seeds for toasting if you want!
Ingredients
1 tbs extra virgin olive oil
1 cup of chopped yellow onion
1-2 cloves of fresh garlic (crushed/minced)
2 medium apples, peeled and cut into small 1 inch pieces
2 ½ lbs of butternut squash (peeled, seeded and cut into 1 inch pieces)
4 cups of vegetable broth
1 tbs curry powder
1 tsp of ground cinnamon
A dash of nutmeg
A dash of ginger
¾ cups of unsweetened coconut milk
Salt, pepper
Optional: Pumpkin Seeds + low fat Greek yogurt or some parmesan cheese!
Instructions
Cook the onion, garlic and apple in a pot together with olive oil until slightly browned. We love to use our cast iron pot.
Add all ingredients (minus coconut milk, salt and pepper). Cover the pot and simmer for 25 minutes until the squash is easy to poke a fork through.
Remove from heat and let it cool for about 30 minutes (before blending). Otherwise – if you have a handheld mixed that you can put directly into the soup without causing splashing – then you can use that! Super easy and no extra dishwashing involved!
Add batched of the soup to a blender/mixer of your choice in batches and puree until smooth.
When it’s ready to serve, put it back on the stove, add the coconut milk and turn up the heat until it’s hot. Season with salt and pepper to taste and garnish with pumpkin seeds and dollop of low-fat sour cream or Greek yogurt if you like!
If you want to get super fancy, toast your pumpkin seeds on the stove. Just watch them like a hawk since nuts tend to burn in a flash! Go low and slow if you are hesitant. Enjoy this soup with a fresh piece of buttered ciabatta bread or an english muffin! Yummm!!!