Easy Butternut Squash Soup


My fascination with soup starts as a young child eating packet ramen noodles. Soup was cost effective for my mom to make for our family of six. It was always really nutritious, containing collagen before it was a thing, vegetables and kept me full. In Jamaica, they make pumpkin soup, it has short ribs, pumpkin, carrots, scallions, and some other items that simmer down and become a slight stew...this is the soup that I want all my soups to live up to. It's made with love and sticks to your ribs.


I have a solid bunch of soup recipes that I love to cook. I like being able to whip up a quick soup, especially in the chilly months that will go along side some roasted vegetables or a great side salad. This one is made with coconut milk to add some fat to keep you satiated and adds that creaminess without the dairy.

Poor rotting butternut squash




My boyfriend picked up a butternut squash, intending to cook it, but it sat....and sat...and sat...I think it's been in the pantry for about 3 months! If I had purchased said squash, he would have tossed it, but what do I do? Cook it. It was high time that I did.


After cutting into it the squash, the results were not in my favour. I had to toss about half of it, so I substituted in sweet potato. That's the wonderful thing about gourds and root vegetables, they go so well together! Squashes, carrots, potatoes...all of that goodness is perfect harmony!








Butternut squash is low calorie and has a ton of vitamins and minerals in it. It provides over 450% of the daily requirement of beta-carotene!!! What is beta carotene? Beta-carotene creates that great yellow-orange colour in vegetables and your body turns it into Vitamin A, which is good for your eye health. It is a great antioxidant that fights off free radicals. It also contains a great deal of micro-minerals like magnesium, potassium and manganese, all really great for bone health. In short, it's amazing!!!!









Sweet potato in one word is just amazing! Also high in beta-carotene and Vitamin C, this root vegetable has amazing health benefits.


Here are just a few things it does:

  • Anti-inflammatory

  • Dietary Fibre - slowing carbohydrate breakdown into sugar

  • Anti-oxidant

  • Source of Vitamin B

Including the skin adds even more fibre to your diet. And we can all use more fibre ;)







Here's the recipe:


2 cups butternut squash

1 1/2 cups sweet potato

1 tbsp avocado oil

1 can full fat coconut cream

2 cups vegetable broth

1 tsp paprika

1/2 tsp cumin

1 tbsp Trader Joe’s 21 Seasoning Salute


  1. Preheat oven to 400 degrees and prepare parchment lines baking sheet

  2. Chop all vegetable into cubes

  3. Coat with oil and spices

  4. Place onto baking sheet and bake for 20-25 minutes, depending on your oven

  5. In a blender, place coconut milk and broth

  6. Add in cooked vegetables and blend until smooth

  7. Check for seasoning..serve with side salad, top with pumpkin seeds or fresh chives

Important tip! Cut all of your vegetable the same size so they cook at the same time.


Hope you get a chance to try this recipe out! Please tag me in your post! Let me know how it turns out and if you have any questions!




Eat well. Work Hard. Seize wellness.

XO

Corrine



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CORRINE CHINFOOK

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© 2020 by Corrine Chinfook.