While I don’t always eat it, I love soup and get into little kicks of making it every weekend. Since it has been unbearably cold lately, soups have stolen the spot from salads as my lunch.
After some experimenting, here is my new favorite butternut squash soup recipe.
Total Time: an hour
Cook Time: 45 minutes
Prep Time: 15 minutes
3 cups vegetable stock/ vegetable broth
2 carrots, peeled and chopped
1 apple, cored and chopped
1 yellow onion
1-2 butternut squashes (I usually use 1.5 for the soap and the other .5 for another meal)
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon sage
1/4 teaspoon cinnamon
1/4 teaspoon cayenne
optional – nutmeg
1/2- 1 cup of So Delicious boxed unsweetened coconut milk
1 bag of riced cauliflower
- Cut the butternut squash in halves and sprinkle lightly with olive oil. Place face down in the oven for about 45 minutes at 400 degrees or until soft.
- Chop the other vegetables.
- Saute the onions and garlic with some olive oil for 3-5 minutes. (Optional)
- Add the vegetable stock or broth, carrots, onion, apple, and all the spices into a pot on the stove. Cook on a medium heat for about 30 minutes.
- When the butternut squash is done. Spoon out the squash and put into the pot on the stove.
- Mix in the coconut milk.
- Blend it all in a blender. Our favorite is the Vitamix.
- After it is all blended, pour back into the original pot and add the rice cauliflower for texture until it is warmed up and ready to go.
- Add some paprika and cilantro to the top or even some crumbled organic turkey bacon (Optional)
Delicious! Now, I am excited for my lunch for the next couple days and the best part is…. with a crazy busy week coming up, I don’t need to do a single thing but heat it up.
Do you have a favorite soup? If so, what kind? I am always up for a new soup recipe to try out.
Give this one a try, but of course modify it to your dietary needs and taste buds. It will not disappoint even on a counter that still needs to be cleared…