When the temperature starts to drop but work continues to pick up I prefer to grab the quickest meal I can find.
Having an expensive taste of fast food and meals doesn’t always satisfy me. I prefer bougie high-class meals on a budget and meals like a soup can do just that.
As the holidays trickle in I wanted to bring to you a quick and easy recipe that will satisfy your family and friends as an appetizer or wintertime meal that is 5 star!
Today I have my tasty and rich butternut squash soup!
Ingredients:
- Olive Oil
- Onion
- Garlic
- Butternut Squash
- Coriander
- Basil
- Nutmeg
- Paprika
- Nutritional Yeast
- Cinnamon
- Bay Leaf
- Brown Sugar
- Pumpkin Puree
- Vegetable Broth
- Squash Seeds
- Sunflower Seeds
Materials:
- Vegetable Peeler
- Large Kitchen Knife
- Large Cooking Pot
- Wooden Spatula
- Large Kitchen Spoon and Ladle
- Hand Blender or Standing Blender
- Measuring Cups and Spoons
Start by peeling, deseeding, and chopping butternut squash with a large kitchen knife and vegetable peeler. Squash can be chopped into large chunks to save time.
Tip: when peeling and chopping the squash, be cautious of the watery liquid that is released from the squash, this liquid is called “suberin” a protective mechanism which can cause dryness to the hand. I would advise using gloves if prone to dry skin to limit the potential of extreme dryness or blistering.
Once the butternut squash is fully chopped and deseeded set aside.
Reminder: Keep seeds removed from squash and save for later to roast and use as a topping when serving your soup.
In your large cooking pot, over medium heat saute chopped onion and garlic in olive oil and cook until onions are transparent.
Next, add in your pumpkin puree and mix in dry ingredients (coriander, dried basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar) until combined over medium-low heat.
Once combined pour in vegetable broth and add in your chunks of butternut squash, bay leaves, and salt & pepper.
Bring soup to low heat and allow to simmer while covered for 20mins or until chunks of squash have softened.
Reminder: Be sure to remove bay leaves after the squash has softened.
After 20 minutes, take your wooden spatula and lightly mash chunks to ensure your squash is fully cooked.
Once the soup has been mashed, turn off the heat and use a hand blender to puree your soup; your soup should be fully combined to a baby food consistency.
Tip: If you do not have a hand blender, transfer soup to a standing blender and blend until pureed.
After blended, place soup on low heat to reheat the soup to a light boil and serve!
To serve:
Rinse butternut squash seeds or sunflower seeds, toss in olive oil and salt. Place seeds on a cooking sheet and roast in a 425-degree oven for 15 minutes.
After roasted, ladle soup into a bowl and top with roasted seeds and enjoy!
Butternut Squash Soup
Equipment
- Large cooking pot
- Hand blender or Standing Blender
- Kitchen spoon and ladle
- Wooden Spatula
- Kitchen Knife
- Measuring Cups and Spoons
Ingredients
- 1 Butternut Squash chopped, chunks
- 2 tbsp Olive Oil
- 1 Yellow Onion chopped, chunks
- 2 cloves Garlic minced or whole
- 1 tsp Coriander
- 1 tsp Dried Basil
- ½ tsp Nutmeg
- ¼ tsp Paprika
- 1 tsp Nutritional Yeast
- 1 tsp Cinnamon
- 2 tbsp Brown Sugar
- 2 Bay Leaves
- ½ can Pumpkin Puree
- 4 cups Vegetable Broth
- Salt & Pepper to taste
- Dairy-Free Milk
- Butternut Squash Seeds roasted, optional*
- Sunflower Seeds roasted, optional*
Instructions
- With a large kitchen knife peel, deseed, and chop the butternut squash into medium chunks
- In a medium-to-large cooking pot, begin to saute chopped yellow onion and minced garlic with olive oil over medium heat
- Once onions are transparent, at medium-low heat incorporate pumpkin puree, coriander, basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar and mix until seasoning is combined
- Next, pour in vegetable broth and add chunks of butternut squash, bay leaves, salt, and pepper and allow to simmer on low heat covered for 20mins
- After 20mins the butternut squash should be softened, with a large spoon or spatula lightly press down on chunks of squash and mash to ensure squash is fully cooked
- Once squash chucks are mashed, turn off the heat and use a hand blender to puree the soup
- After the soup is fully pureed, turn on heat to low heat and allow the soup to reheat
- To serve, top your bowl of soup with a drizzle of milk and roasted seeds
Pin this recipe to your Pinterest to save for later!
