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Simple Butternut Squash Soup

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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. 

Simple Butternut Squash Soup

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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat the oven to 400 ℉/ 200℃
  2. Cut butternut squash in half, lengthwise. brush with coconut oil, add salt and pepper
  3. 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.
  4. Chop onion, garlic.
  5. On a skillet sautee apple, onion, and garlic until soft.
  6. Using a blender process all ingredients until smooth consistency,
  7. Cook for another 10 minutes.
  8. 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.

Enjoy!

And go see those amazing fall colors if you have not yet!

 

Much love,

Zhenya

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