Warming, smooth, and beautiful butternut squash soup is here. Minimum ingredients and great taste — mmm… my favorite combination.
After our little trip to Wisconsin a few weeks ago, I was inspired to make something with those fresh, fragrant apples. But then my midterms came along and I postponed all my apple plans. But the idea of making something seasonal did not leave me, and here we are — butternut squash soup! I could even squeeze a small piece of green apple in it!
While trying to balance life and studying, easy nutritious recipes are my tools to take care of myself. If you are looking for a quick but nourishing recipe this is definitely the way to go.
- 1 medium butternut squash
- 1 tbsp coconut oil
- ½ yellow onion
- ½ green apple, cored and chopped
- 2 cloves of garlic
- 1 tsp cumin
- Himalayan salt, black pepper to taste
- 2.5 - 3 cups stock of your choice (water, chicken, vegetable)
- Garnish with
- Tossed pumpkin seeds,
- Coconut yogurt
- Sauteed mushrooms and greens.
- Preheat the oven to 400 ℉/ 200℃
- Cut butternut squash in half, lengthwise. brush with coconut oil, add salt and pepper
- Place on the parchment paper the cut side down. Bake for 40 min, until it is soft. Once it ready, let it sit until cooled off.
- Chop onion, garlic.
- On a skillet sautee apple, onion, and garlic until soft.
- Using a blender process all ingredients until smooth consistency,
- Cook for another 10 minutes.
- Enjoy with your favorite garnish!
I prefer using rich chicken stock (or chicken bone broth) in this season, so my soup has a slight chicken flavor and rich in protein. If you are a strict vegan, you can use vegetable broth and add a splash of coconut milk to this soup. It will create a nice flavor. As I have learned, it’s important is to listen to your own body and respect what it needs.
And go see those amazing fall colors if you have not yet!