Autumn Butternut Squash Soup
Soup. My favourite food.
Soup is one of the finer things in life. I know that’s bold of me to say, but soup can be so many different things and yet, all soups are still soup at the end of the day.
I make soup part of my regular meal planning for three main reasons…
It’s easy on digestion
Think of soup as a savoury smoothie, its already partially broken down for you to some degree. It’s also high in nutrients because any veggies you’re adding to your soup stay in the liquid they were boiled in. All the beautiful goodness just stays there, waiting to be consumed and then absorbed.
It’s practical for making in large quantities
The one-pot wonder. I love freezing meals in order to be prepared incase I need a quick back up meal up my sleeve. Soup is one of those things that you can make a giant pot of, give some to the neighbours, have some for dinner, and STILL have leftovers if you so choose/if you plan it that way. Easy, delicious AND healthy? Yes please.
It’s affordable and versatile
I probably don’t need to tell you this, but you can probably make soup out of whatever you have in your fridge or pantry. In fact, I encourage you to try it! Have you ever had times where some of your produce has seen better days and you have left over quinoa that just sits there waiting to be used? First off, meal planning will save you tonnes of food waste. Second, throw those babies into a soup. Endless possibilities, clearing out our fridges one veggie at a time… and saving you $$$ too!
This butternut squash soup feels like an autumn day in a bowl. It’s completely vegan, dairy free, gluten free, and made in one pot. I would also like to add that it’s super simple and delicious.
Ingredients
2 medium carrots chopped
3 stalks of Celery chopped
1 large onion chopped
3 cloves of Garlic (minced)
2 tbsp. coconut oil
1 medium butternut squash, peeled and cut into 1” cubes
Small Hand full Fresh Dill (optional)
Salt and Pepper to taste
1 tbsp. Italian herb spice mix
4 cups home-made chicken bone broth/stock
1 cup water
1 can full fat coconut milk (read the ingredients, make sure it’s real food… no guar gum or fillers. It should just read “coconut” and “water”)
Directions:
In a medium sized pot, melt your coconut oil on medium heat and sauté your onion, garlic, celery, and carrots until tender. Add the herbs and butternut squash and then the stock/broth. Bring to a boil until squash is fully cooked (squash should be fork-tender).
Wait to cool slightly and puree contents with an emersion blender or in a regular blender in divided amounts (I like to use my Vitamix, ensuring that what I’m blending is not too hot).
Place pureed soup back into the pot and fold in your coconut milk.
Top with cashew cream, coconut kefir, pumpkin seeds, sprouts, or whatever else you may desire & enjoy!
