Cozy Butternut Squash Soup

November 11, 2018

 

It's finally starting to feel like fall in LA! What better way to bring in the fall feels than with hot soup? This recipe is delicious and super easy to make! Perfect to make in big batches and save for quick dinners or lunches. Easy reheat and eat. It's also vegan and gluten free!

Fun fact: I had never peeled and pitted a squash before this. I never knew a squash was similar to a pumpkin on the inside. (lol) 

 

To make this butternut squash soup you'll need: 

 

1 butternut squash 

2 carrots 

2 celery stocks 

32 oz vegetable broth 

2 yellow onions 

1 garlic bulb 

2 sprigs of rosemary 

2 sprigs of sage 

2 tbs of dried thyme 

Cayenne pepper 

Salt 

Olive oil 

 

*Preheat oven to 360 degrees

Step 1: Cut all of your veggies

Peel and pit your butternut squash and cut into small 1 inch chunks. 

Place chunks in a large roasting pan. 

Cut your onions, carrots, garlic, and celery into big chunks and add to pan. 

(I peeled my carrots outer layer as well) 

 

Step 2: Add the fun stuff

Drizzle olive oil over the veggies. 

Add your thyme, rosemary, and sage. (I separated the herbs from their stem and scattered the leaves throughout) 

Add some Himalayan pink salt and some cayenne pepper. ( I didn't add that much. maybe 1- 2 tbs of each.) 

Toss the veggies and mix it all together to help the olive oil coat them and mix the spices within. 

 

Step 3: Roast

Put the pan in the oven and roast the veggies for about an hour. Keep checking on them around the hour mark. I stick a fork in them to see if they're soft. The goal is soft veggies that can be easily blended. 

 

Step 4: Puree

You're almost done! Add the veggies and vegetable broth to a blender (or food processor) and blend! 

I added the broth in as I went to make it thinner. I had to do it in batches because I have a Ninja blender and it could only fit a certain amount. I would add the broth (maybe a cup) to the veggies, blend, put the mixture into a bowl or pot so that once I had mixed all of my batches I could stir it all together and separate it into containers. 

 

It felt so therapeutic to make this soup. I hardly cook things from scratch and cutting up all the veggies and pureeing them was so much fun. Not to mention, so yummy! The perfect fall dish. If you want to pair it with something, I suggest a turkey and brie sandwich on ciabatta bread. YUM! 

 

Hope you enjoyed making this as much as I did! Happy cooking! 

 

 

 

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