Things have been a bit hectic lately for us here and we have had little time to prepare home-cooked meals. On Saturday night, we decided to stay at home, clean our apartment and enjoy a meal prepared in the house. Since we ordered a few times this week, I was craving a bit of a detoxing meal and my husband really wanted some soup. So, I decided to try and make butternut squash soup to have alongside some simple baked chicken and asparagus. It all came out great and as I write this on Sunday morning, I can tell you I already feel much better.
Eating meals prepared by YOU is a great way to ensure you are eating healthily and to give your body the nutrients you need.
When it is cold outside, it can be helpful to introduce more warming foods into your diet to help you feel more balanced. Even if you don’t cook a lot, I promise you can handle making this simple soup. I eyeballed a lot of it as I didn’t want to overcomplicate flavors that should shine through naturally. It does not take long and one batch of it can last you quite awhile. Soups can be frozen and eaten at a later time, making it great to take on the go.
Try it out!
- 40 oz cubed butternut squash (I purchased 2 20 oz containers of pre-cut squash – it’s about 6 cups)
- 2 large carrots, peeled and chopped
- sprinkling of salt, pepper, nutmeg, and thyme
- 1 yellow onion
- 2 T coconut oil
- 1 tsp chopped garlic
- 1/2 -1 T freshly grated ginger (personal choice for amount)
- 2 T maple syrup
- 4 cups vegetable broth (I like “Full Circle” brand)
- 1 T arrowroot powder and 1 T water (*optional, for thickening)
- Preheat oven to 425. Line baking sheet with foil, spray with non-stick spray (olive oil or coconut oil).
- Spread out cubed squash and chopped carrots on pan.
- Drizzle EVOO and sprinkle a generous amount of salt, pepper, nutmeg, and thyme over vegetables. Toss to coat.
- Roast in oven for about 30 minutes (until veggies are softened, it is okay if they start to brown a little)
- When the squash is nearing an end, heat coconut oil in a large pot (in which the soup will all eventually go).
- Heat onion, garlic, and ginger in oil over low heat.
- Place onion, garlic, and ginger mixture into blender. Pour in about half (2 cups) of vegetable broth and the maple syrup. Take veggies out and using a spatula, scoop them into the blender. Pour the rest of the broth in to the blender. (*This can be done in batches if your blender is not large enough or with an immersion blender)
- Blend on high for 2-3 minutes, until soft and creamy.
- Pour into large pot, simmer over low heat until ready to serve. Add more salt, pepper, thyme, and nutmeg to taste!
- **Thickening Option: If you would like, mix 1 arrowroot powder and water in a small bowl and pour into soup, stir.
- Garnish with black pepper, sprinkles of cheese, greek yogurt, or fresh herbs! Get creative!
Plan to make this soup? Please contact me or comment below to let me know how it went for you! Enjoy and stay warm!