Butternut Squash Soup

This is a recipe I adapted from my mom. She always made rich and creamy butternut squash soup during the cold winter months. I love this recipe because it’s really really easy and can be scaled up and down easily. It’s a great way to get veggies during the winter when I’m not in the salad mood. I usually use one butternut squash and two sweet potatoes but you can play with the ratio as you please. You can also add roasted onion and garlic if desired. This time I added 5 carrots that were getting a bit wrinkly in my fridge. Carrots add quite a bit of sweetness, so if you want this soup to be more savory I would keep them out.

Butternut Squash

Sweet Potato

Carrot (Optional)

Stock

Cinnamon

Garlic Powder

Nutmeg

Cream 

Salt 

Pepper

Peel and remote seeds from one butternut squash. Cube into 2 inch pieces. Peel and cube 2 sweet potatoes. If you desire to add carrots, cut into 2 inch pieces. 

Add all veggies to a large pot with water and 1 teaspoon of salt. Bring to a boil. Boil veggies until they are really soft. 

Drain veggies and add back to pot. Add 3 cups of chicken or veggie stock. 

Blend until smooth with an immersion blender (or transfer soup to a blender.)

Add 1 teaspoon cinnamon, 1 teaspoon garlic powder, ½ teaspoon nutmeg, 2 teaspoons salt, and 1 teaspoon pepper. Stir to combine. 

Add ½ cup of cream to make it rich. Stir to combine and heat on medium until warm.

It’s really easy to keep this recipe vegan if you use veggie stock and leave out the cream, or add ½ cup of coconut cream.