It’s no joke, but I’m obsessed with soups right now. I think I’ve eaten one everyday for the past two weeks. And no, I don’t even wish I was joking.
They’re not only super easy to prepare, but can often turn out super delicious with only a few ingredients. They’re pretty much flawless in terms of how food goes, because you can pretty much take anything in your produce drawer and turn it into a beautiful, soul-warming bowl of goodness.
I don’t want to admit this, but I will, before last year, I think I was afraid to make soup. I thought it had to be complicated and sophisticated. Good thing I broke the barrier and said good-bye to boxed soup.
This recipe proves how easy making your own soup can be – and how unsophisticated soup really is (just don’t tell it that!)
Butternut Squash Soup
Prep Time: 10 mins
Cook Time: 20-25 mins
Ingredients (approx. 6 cups)
- 1 medium-sized butternut squash, peeled, deseeded and cubed
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 1 1/2 tsp curry powder
- 1/2 tsp sage
- 3 cups low-sodium vegetable broth
- extra-virgin olive oil
- salt and pepper, to taste
In a large pot over medium-high heat, add olive oil, onions and garlic, sauteing for 5 mins.
Next, add in spices, continue to mix, then add in butternut squash and mix.
Add in vegetable broth and bring to a boil.
Once boiling, reduce heat to low/simmer, cover and let cook for 20 mins.
Once the butternut squash is soft, puree with an immersion blender, or transfer to regular blender and blend until smooth.
Add salt and pepper to your liking and serve!
Next barrier to break? Remembering to double each and every soup I make.
Because how am I suppose to keep enjoying soup everyday if I currently eat it as fast as I make it?