Butternut Squash Soup

I admittedly have a love/hate relationship with fall. Love the warming foods, crisp air and fall fashion - hate that summer is officially over and winter is right around the corner. And here in Ottawa, that means quite a few months of cold, colder and beyond cold weather.

Soups are perfect warming foods and rank pretty highly on my favourite thing to cook. They’re relatively easy to make, only require one pot, freezable and are nutrient dense since we consume the all the liquid the soup contents are cooked in! Butternut squash is perfectly in season right now and loaded with vitamin A, vitamin C, potassium and fibre.

So! Here’s my super simple, delicious, butternut squash soup recipe. Enjoy!

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Ingredients

  • 1 medium/large butternut squash

  • 2 stalks celery, chopped

  • 2-3 carrots, peeled and chopped

  • 1 sweet potato, peeled and chopped

  • 1 white potato, peeled and chopped

  • 1 medium onion, diced

  • 2 garlic cloves, grated

  • 4 cups low sodium vegetable broth - I like Pacific Foods Low Sodium Organic Vegetable Broth

  • 3 tbsp extra virgin olive oil

  • 1 tsp ground cumin

  • 1 tsp dried thyme

  • Himalayan sea salt

  • Fresh ground pepper

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Directions

  1. Pre-heat oven to 400 degrees. Cut squash in half lengthwise and remove seeds. drizzle with olive oil, sea salt and pepper. Place face up on a baking tray and let roast in oven for 45 - 55 minutes (until fork tender)

  2. In the meantime, heat two tablespoons olive oil in a large soup pot on medium heat. Add in garlic and onion and cook until translucent. Add in celery, carrots, sweet potato and white potato. Continue cooking on medium heat until squash is ready.

  3. Once the squash is cooled, skin and cut the squash into 2 inch cubes.

  4. Add the squash to the vegetables in the pot.

  5. Add in vegetable broth, thyme, cumin, salt and pepper and bring to a boil.

  6. Once at a boil, reduce to a simmer for 15 minutes.

  7. Using an immersion blender - or transferring to a blender - puree the soup contents.

  8. Return to soup pot and serve.

I love how creamy this soup turns out, there’s no dairy required! This recipe is dairy free and vegan - however, adding freshly grated parmesan on top of this soup is amazing too!

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