Butternut Squash soup

Updated: Nov 11, 2019


A friend of mine was decorating her house with gourds and didn't know what do with them after the season, so I told her to bring them to me so I could make a delicious soup out of them! "Get in my belly!" After a long wait, I finally received 1 sweet butternut squash!

Roasting vegetables is my all-time favorite thing to do because:

1. It is a healthy way to bring out the sugars of vegetables

2. Allows me to use all the vegetables that I haven't all week long

3. It's super simple!

Store bought soups have a lot of added sodium and preservatives that we all need less of in our lives. This will be so easy and you can control what goes in. :)

I roasted a butternut squash, spaghetti squash and sweet potato all together. Sprinkled olive oil, salt, pepper, basil and oregano and put them all in the oven at 350 until soft. This did take a couple hours, but in the same time, I did the laundry, dusted and followed up on some long-overdue emails. Then the soup itself only took me about 10 minutes to put together. Voila!

The stuff:

1 medium butternut squash

1 medium sweet potato

1 litre of vegetable stock

1 tbsp basil

Salt, pepper and olive oil

The Actions:

1. Roast the squash and the sweet potato, let cool and scoop into medium sized pot

2. Add stock to pot and mash the squash and potato

3. Let it come to a boil

4. Using a hand blender, blend the soup until it is to your desired consistency

Add salt and pepper to taste. You can also add in any other spices to your fancy. Curry, turmeric, or cinnamon would be great additions here.

Now, I know the roasting part may seem like it takes a long time, believe me, if you have chores to do, you have the time. Try it out and let me know how it works out for you!

Eat well. Work hard. See you in a heartbeat. đź’•

#butternutsquash #vegan #soup #winterishere #healthyeats

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CORRINE CHINFOOK

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© 2020 by Corrine Chinfook.