Healthy Delicious Recipes

There are so many things to love about Fall! Today, I am appreciating a warm, cozy, healthy, creamy, and delicious butternut squash soup recipe.

Pumpkins and any type of squash, really, make me so happy! The deep rich colors, shapes, and sizes of squash make me feel all warm and melancholy. When that happens, I love embracing that feeling and making a delicious squash soup that everyone can enjoy on a crisp and promising day.

I used to feel intimidated with anything squash simply because I was terrified of cutting it! It is such a hard vegetable, I would worry the knife would accidentally slip through my fingers and I’d hurt myself.

You Can Do it

Once I convinced myself that this is just one of my self limiting beliefs, I was able to conquer that fear, and ended up making the most delicious food with pumpkins and squash! I learned, I need a good knife, sturdy hands, and clear focus. With that mindset, I can cut any vegetable!

I also learned that roasting vegetables makes them taste so good, and that it also means I don’t have to peel anything! (If you’ve ever tried peeling a huge pumpkin, you know what I mean.) I want to make this butternut squash recipe as friendly and easily accessible so that you can make it with pure joy and happiness.

To clean the butternut squash, you simply wash the outside, slice the squash in half, and use a small spoon to scoop out the seeds. Additionally, give yourself plenty of time for the roasting portion because it will be in the oven for about an hour.

The bright side is that this is inactive waiting time so you don’t have to babysit it while it’s roasting, and can prepare the remainder of the soup. You only need to check on butternut squash with a fork towards the end to see if it is ready.

We will also be roasting some apples and garlic with the squash, but we will be removing them halfway through since they will be ready sooner.

Help Kitchen Tools for Butternut Squash Soup

Once your butternut squash soup recipe ingredients are all roasted, you will need a food processor or a good blender to blend everything together and your soup will be ready to be devoured. At last, here is how to make butternut squash soup.

Prep Time: 15 minutes	Cook Time: 1 hour
Serves: 4-5	Total Time: 1 hour and 15 minutes

Ingredients 1 medium sized butternut squash (sliced in half) 3 tbsp extra virgin olive oil Divided (Save 1 tbsp to spread on butternut squash before roasting) 3 sprigs fresh thyme 1 medium sized white onion (chopped) 1 small shallot (chopped) 1 apple (any kind) 4 garlic cloves 1 can coconut milk (13.5 oz can) 1 tsp salt pinch of black pepper 1/2 tsp freshly ground nutmeg 1 tsp cinnamon

Instructions 1. Preheat oven to 410F. 2. Slice the butternut squash in half and clean the seeds with a small spoon and discard. Peel and cut the apple in big slices. (Removing the peel is optional) 3. Spread 1 tbsp extra virgin olive oil all over the butternut squash and the cut up apple using your hands. 4. Line a sheet pan with parchment paper and place apples, peeled garlic cloves, butternut squash next to each other. Bake the apples and garlic cloves for about 25 minutes and remove it from the oven and set aside. Next, place the butternut squash back in the oven and roast for another 25 minutes (a total of 50 minutes to 1 hour until a fork easily goes through the squash). 5. In a large pan, saute the onion, 3 springs of fresh thyme, and shallot until they are fragrant, translucent and golden brown (about 7 minutes) 6. Once butternut is cooked through and tender, let it cool for about 10 minutes, then scoop it out and place it in your blender. 7. Add the sauteed thyme leaves, apples, sauteed onion and shallot, roasted garlic cloves, coconut milk, nutmeg, cinnamon, salt and pepper and blend everything together until smooth. Garnish with your favorite toppings and enjoy! Enjoy it with a brie grilled cheese sandwich or your choice of side dish. Serve Warm! Garnish options *Optional– pumpkin seeds, caramelized onions, chopped chives, creme fraiche, or croutons

 

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