A Big Ol' Cup of Cozy: Butternut Squash Soup
January 04, 2019 - Posted by
How well are you sticking to your resolutions? I personally do not make resolutions, but when early January rolls around, I press the reset button and evaluate things I have been doing well and areas where I need to make some improvements.
One of the areas where I could certainly make some changes is my vegetable intake. I do well having vegetables as a snack and eating them with my dinners, but I need to get veggies in at least once more at breakfast or lunch!
Enter butternut squash soup!
This delightful soup is reminiscent of fall, but packs a huge serving of vegetables and flavor! I found the recipe from the blog, Gimme Some Oven. You can use your stove, a slow cooker, or even an Instant Pot.
I made this on a Sunday afternoon and opted to use the stove because I had the time.
The author also suggested a few different variations to change the flavor, making this soup versatile and quite possibly a hit for the entire family! I made the traditional version without sage because I didn't have any on hand.
Visit Gimme Some Oven to view additional variation or instructions for the slow cooker or instant pot.
Stove Top Instructions
- 2 cups vegetable stock
- 4 cloves garlic, peeled and minced
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 1 medium (3-4 lbs) butternut squash, peeled, seeded and diced
- 1 white onion, peeled and roughly chopped
- 1 sprig fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 1/8 teaspoon cayenne
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg a large stockpot. Toss to combine.
- Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.
- Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.
- Serve warm, topped with your desired garnishes.
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