Butternut Squash Soup

The other day when we went apple picking (see my last post to read about it https://threebirdsonescone.wordpress.com/2016/10/11/the-best-fall-apple-crumble/?iframe=true&theme_preview=true), I noticed that the farm was selling butternut squash at a good price. So, naturally, I bought three of them. With them, Matt and I made squash fritters, roasted the squash, and then finally, this soup. Of course, this wasn’t all done in the same day, I’m not a crazy squash lady! (Yet) But this soup might turn me into one! It’s delicious and warm and super healthy for you.

I used turkey stock to make this soup because Matt had made some the day before with some leftover turkey we had, but you can use vegetable broth or chicken broth too. Water would probably even be fine too, the squash has a bunch of flavor on it’s own.

It’s pretty simple to make this soup, but you will need a blender of some sort, whether that’s a regular blender or immersion blender (which, I really want one of those!). You saute some veggies as a base, add some seasoning, add the squash, boil it for a little bit and then blend it. That’s it! I added some toppings (sunflower seeds, and coconut chips) at the end to make it look pretty and was pleasantly surprised at how well the flavors added to the soup. The sunflower seeds gave it a nice crunch and the coconut gave it a nice rounded flavor. So why should you make this? Because it’s easy, yummy, and healthy…so do it!

BUTTERNUT SQUASH SOUP

Ingredients:

1 butternut squash

1 tablespoon olive or coconut oil

1 medium sized yellow onion diced

2 medium sized carrots diced

½ teaspoon cumin

¼ teaspoon paprika

¼ teaspoon garlic powder

Kosher salt and pepper to taste

Enough stock or water to cover the vegetables plus about half an inch more

1 teaspoon of honey

Instructions:

1. Prepare your ingredients. Peel, remove the seeds, and dice your butternut squash. Dice the onions and carrots.
2. Heat a large and deep pot on medium heat. Add the oil once the pot is heated.
3. Add the onion and saute that until its become more translucent. Then, add the carrots. If it seems to be sticking, turn the heat down. Be sure to stir every so often.
4. Add the seasonings. Those are the one’s I used, but feel free to change it to what you prefer. Saute that for a little while until the seasonings cover all the vegetables.
5. Add the butternut squash and stir it in. Add more seasoning if you think it’s needed.
6. Once the squash and vegetables are mixed together, add the stock or water you are using. Increase the heat to high and bring to a boil. Then, reduce to a simmer.
7. Once it is all soft, about 5-10 minutes of boiling, carefully transfer it to a blender and blend until smooth (make sure when blending hot things you put a cloth or something to protect your hands over the top because it will feel hot). This may need to be done in batches depending on the size of your blender. Or if you have an immersion blender, blend it all in the pot.
8. Transfer it back to the pot and let it simmer for another few minutes. Taste and adjust the salt and pepper if needed. At this point you can also add in the honey.
9. All done!

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