A Bowl of Sunshine: Butternut Squash Veggie Soup

When I started this blog, one of my first posts was a butternut squash soup. I even went on to film a video and the recipe is still in heavy rotation during my winter meal prep. I thought I will reshare the recipe that has made some changes throughout the years.

dsc_3586So recently, I have been on a journey to add more vegetables into my diet. Yes, I know, it looks like I eat a lot of vegetables. BUT, I was not eating the right portions of vegetables to carbs and protein, so, I have been trying to find sneaky ways to add it to my diet. Low and behold, I thought I will put it in my soup and it works perfectly well.

dsc_3596This soup is super simple and pairs very well with roasted chickpeas, some pumpkin seeds on top or some crackers, which I made from leftover almond pulp left after making some homemade almond milk. I recommend these because I am very much a texture person so I always need something crunchy to go with my soups.

dsc_3595Although the sun rarely shines during the winter, this soup will remind of you of what real sunshine looks like. It is bright, it is tasty, it is filling and it is darn good for you.

Ingredients

  • 1 large butternut squash
  • 1 large sweet potato
  • 1/2 leeks chopped
  • 1 red onion chopped
  • 2 cloves of garlic
  • 1 thump sized ginger
  • 3 medium carrots
  • 2 large parsnips
  • 1/2 cup coconut milk
  • 1 gala apple
  • 4 cups of veggie stock (low sodium)
    • Alternatively you can use one veggie bouillon cube with 4 cups of water
  • 1 tbsp onion powder
  • 1/2 tbsp garlic powder
  • Salt to taste

Directions

  1. Chop the butternut squash into four quarters, removing the seed and cut the sweet potato in half, scouring the outside
  2. Bake at 450F till nice and caramelized. The squash will be oozing out sweet sweet. When they are done baking, let them cool down then peel off the skins
  3. Chop the rest of the vegetables and add to a pot with a splash of water (~1/4 cup water) at medium heat. Cook the vegetables for 5-10 mins till slightly soft.
  4. In a blender add the squash, sweet potato, apple, coconut milk and 2 cups of veggie stock and blend till you get a purée.
  5. Add the blended mixture to the vegetables, the spices and 2 more cups of veggie broth.
  6. Cover the pot well and let the soup simmer for 10-15 mins to develop flavour
  7. Take it off the heat and serve with bread, crackers or croutons.

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