Soup / Vegan

Butternut Squash Soup

This chilly weather has heightened my appetite, and left me with cravings for warming, comforting foods.  Nothing warms the soul like hot soup, and I have been experimenting with some different varieties.  I wanted to try a new recipe for Saturday because Tim and I were having some friends over for dinner, so I decided to go with a traditional butternut squash soup.  I found this recipe online and tweaked it to my liking.

You will need:

1 butternut squash, peeled and diced

2 stalks celery, diced

1 leek, diced

1 large carrot, diced

1 onion, diced

2 sprigs fresh thyme

4 cups low sodium vegetable broth

2 cups water

Olive oil

Sea salt and pepper

Topping of your choice : freshly chopped parsley, cinnamon, diced apple

Warm olive oil over low heat in a large soup pot.  Add the celery, carrots, leeks, and onion to the pot with some salt and pepper and sauté over low heat until veggies begin to soften and onions turn translucent, 8-10 minutes.  *Fun fact:  these veggies are called the aromatics, and provide most of the flavor to the soup.  That’s why they smell so good when you sauté them.  My mom taught me that by cooking them really slowly over a really low heat is the best way to draw out their flavor.

After the veggies are done, stir in butternut squash, thyme, vegetable broth and water, along with another sprinkle of salt and pepper.  Bring to a boil, reduce heat and simmer until squash is tender, about 30 minutes.  Use a fork to test the squash.

You can use an immersion blender to puree the soup, or let it cool a bit and puree it in batches in a traditional blender.

Finish this dish off with freshly chopped parsley, a sprinkle of cinnamon, or diced apple.

Enjoy this soup right away, store it in the fridge for a few days, or keep it in the freezer until you are ready to eat it.  Making a soup like this, I love to make a big batch of it, eat some right away, and then separate the rest into meal-size containers in the freezer, ready to enjoy them when the time is right.

Getting back to the Fall season, I wanted to share this quote  that I read this morning in my daily en*theos email.  I thought it was extremely fitting to this post and also touched on how I have been feeling over this past month.  I hope you enjoy it as much as I did:

“[Fall] is a celebration of sorts; the changing of the season is both exciting and familiar. As we watch our outer world shift, we too are shifting from the spontaneity of summer into the structure of fall, from a more active, outward, yang time of year to a more decisive, inward, yin time of year.  Transitions are opportunities for transformation. Fall is a perfect time of year for turning things over both in our homes and our bodies, a time to purge, plan, get clear, and take action before winter.  So, if you’re wondering why you have the sudden urge to clean a closet or drink more water, or put your head on the pillow a little earlier, embrace it, allow it, and know that nature is helping you to synchronize and flow in harmony, health and alignment with the season.”

with love and embracing the Fall,

Amanda

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3 thoughts on “Butternut Squash Soup

  1. Pingback: Butternut Squash, Two Ways | Edible Sunshine

  2. Pingback: Preparing for a Week of Healthy Eating | My Edible Sunshine

  3. Pingback: Basics of Soup Making | My Edible Sunshine

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