Updated: Nov 4
If I were to have a signature recipe, this would be it.
This Butternut Squash soup is simple, fast, delicious and healthy.
Everything I look for in a meal, and it's made with ONLY 5 ingredients!
In fact, when people look at the ingredient list, and then taste the soup they don't believe me.
There is SO much flavor when it hits your tastebuds,
it just doesn't seem possible with only 5 ingredients.
It tastes like there should be more.
Not only is the ingredient list short,
you probably have all these ingredients in your pantry and fridge right now.
Ingredients for butternut squash soup:
1 medium butternut squash, peeled and cubed, or 16 oz. frozen butternut squash
2 granny smith apples, cubed (keep the peel on for more nutrient value)
1 medium yellow onion, roughly chopped
2 TBSP coconut oil
4 cups vegetable broth
pinch of salt
How to make the butternut squash soup:
Preheat oven to 375 degrees.
Place cubed vegetables in a single layer, in an oven safe dish with the coconut oil. Mix together, making sure vegetables are coated well. Sprinkle with a dash of salt.
Roast vegetables for 45-50 minutes (or until squash is soft).
Place vegetable mixture in a large saucepan. Add the vegetable broth heating on medium high for 3-5 minutes.
Using an immersion blender (or food processor), blend the ingredients. The soup will be thick.
If you prefer a thinner soup, add more vegetable broth. When soup reaches desired consistency, add your desired spices.
*For a sweeter soup, use cinnamon. For a more savory soup use curry or cumin.
The secret ingredient here is the Granny Smith apple.
The tartness of the apple, compliment the sweetness of the butternut squash.
Trust me on this.
On days when I need a little extra "hug", I will add some coconut flakes on top of the soup, along with pepita seeds (raw pumpkin seeds)
No matter the season, or the weather, this soup truly does warm your heart and soul.
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