Butternut Squash Soup
Mmmm! Healthy comfort food at its finest. This vegan soup is perfect for a crisp autumn or winter day. Enjoy it at home or pack it in a thermos to savor at work, on a fall picnic, or on a hike.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 carrots, chopped
- 1 stick celery chopped
- 2 medium potatoes cubed (optional for a heartier soup)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, celery, and potato (if using) and saute until they begin to soften.
- Stir in the garlic, butternut squash, cinnamon, nutmeg, salt, and pepper, and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat, cover the pot, and simmer for 20-25 minutes or until the vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Adjust seasoning as needed and serve hot.
Nothing says fall/autumn like a hearty winter squash soup. Add variety by replacing butternut squash with Acorn squash, Hubbard squash, or another winter squash favorite.
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