theHouseofHealthy

fuel your life

Butternut Squash Soup

Leave a comment

Ah, the weather has been playing games with us here in the southeast. Last week was beyond chilly, and this week – in the 70’s at sunrise. But regardless, I have been craving soup. And since it’s not always easy (or cost-effective) to go buy a freshly made soup, I have tried my hand at making a few of my own. So far I am 1-3. The soup is winning out over me. 

But even though I have made a few mediocre soups, such as a cheezy broccoli concoction and a not so delicious green goddess soup (it was the texture more than the taste!), I have also made one delicious large batch of butternut squash soup.

And it was EASY!

My fear of making soup goes back a few years. I followed recipes for a squash soup – onions, celery, garlic, butternut squash. But either it didn’t say or I skipped that step that said to puree it. It was awful. Even the flashbacks make me cringe.

So I tried it again. Made a few improvements. And pureed it.

And this time it was fantastic!

I hope you enjoy it as much as I did 🙂 It also would make a great addition to a Thanksgiving meal or post Thanksgiving Day leftover meal.

IMAG0672 IMAG0673

Butternut Squash Soup:

3 cups coconut milk, unsweetened, plain

1 butternut squash

1 large yellow onion, chooped

3 celery stalks, sliced

2 green onions, sliced

3 cloves garlic, diced

1 tbsp coconut oil

1 1/2 cups filtered water

2 tbsp cinnamon

2 tsp nutmeg

1 tsp thyme

1 tsp rosemary

1 tsp Himalayan sea salt

1 tsp black pepper

Preheat oven to 350 degrees. Lice butternut squash in half and scoop out the seeds. Place in  casserole dish upside down with 1/2 cup of water. Roast for 30-45 minutes until soft. While roasting, heat coconut oil in a large saute pan. Add in yellow onions, garlic, green onions, and celery. Cook until soft but not burnt. When cooked, add to a blender with 1 cup water. Blend until smooth. Once the squash in finished, remove it from the peel (either scoop or slice it away) and add it to the blender. Blend again until smooth. Add in coconut milk and spices (including salt and pepper). Blend once more. Adjust any spices as needed for your taste preference. If needed, heat again before serving. Otherwise, store int he refrigerator for and easy grab-n-go, nutrient packed soup!

What is your favorite soup this time of year?

Look for this and other recipes in my downloadable FREE Thanksgiving/Holiday Guide, coming later this week!

Until then head over to the Better Recipes contest to check out all the fun appetizers, try a few out for Thanksgiving, and vote for my Coconut Sweet Potato Fries!

Peace and Love,

Jessi

Advertisements

Author: thehouseofhealthy

Hi! I'm Jessi Andricks, the founder of The House of Healthy. My passion is helping people regain their health and energy through whole, plant-based food; mind-body fitness; and holistic lifestyle habits. I offer one-on one, group, and online health coaching services. Check out my recipes and workouts and sign up for the weekly newsletter, where I feature even more healthy living tips and programs. My goal is to help you to live the happy, healthy life you deserve!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s