Here is the thing...
I cook when Im happy, I cook when Im sad, I cook when Im stressed, tired, and excited. It is therapeutic in the same way my workouts are for me— gets my mind off of the bad, so I can focus on the good… & the good smells dont hurt.
This soup will take away all the bad and insert all the good. It is true comfort in a bowl, a warm hug with each bite.
I knew It was an immediate “must-post” when my hubs said “Em this might be the best soup you've ever made.” Maybe he’s biased, or maybe its just that good.
See for yourself.
This soup will take away all the bad and insert all the good. It is true comfort in a bowl, a warm hug with each bite.
I knew It was an immediate “must-post” when my hubs said “Em this might be the best soup you've ever made.” Maybe he’s biased, or maybe its just that good.
See for yourself.
I n g r e d i e n t s
4 full cups roasted butternut squash ( from 1 large butternut squash )
1 yellow onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 inch knob ginger grated
2 cloves garlic, minced
1 tbsp curry powder
1/2 tsp coriander
Few shakes red pepper
6 cups broth
1.5 tbsp maple syrup
1 tbsp ghee/ vegan butter (optional but highly recommend)
1 tbsp red wine vinegar
1/2 tsp + salt
Few shakes pepper
P r e p : Preheat oven to 400F to roast one large butternut squash. I peel first, half lengthwise second, then scoop out seeds, chop into cubes, mix with a little olive oil, salt & pepper.
Spread flat on a parchment lined baking sheet and roast until tender, about 45 -50 minutes. This can be done day before/ hours before making this soup .
D i r e c t i o n s
Add a tbsp olive oil to soup pot & warm over medium heat. Add your onion, celery, carrots and grated ginger. After a few minutes add your garlic and continue to saute until all is tender and fragrant.
4 full cups roasted butternut squash ( from 1 large butternut squash )
1 yellow onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 inch knob ginger grated
2 cloves garlic, minced
1 tbsp curry powder
1/2 tsp coriander
Few shakes red pepper
6 cups broth
1.5 tbsp maple syrup
1 tbsp ghee/ vegan butter (optional but highly recommend)
1 tbsp red wine vinegar
1/2 tsp + salt
Few shakes pepper
P r e p : Preheat oven to 400F to roast one large butternut squash. I peel first, half lengthwise second, then scoop out seeds, chop into cubes, mix with a little olive oil, salt & pepper.
Spread flat on a parchment lined baking sheet and roast until tender, about 45 -50 minutes. This can be done day before/ hours before making this soup .
D i r e c t i o n s
Add a tbsp olive oil to soup pot & warm over medium heat. Add your onion, celery, carrots and grated ginger. After a few minutes add your garlic and continue to saute until all is tender and fragrant.
Add your spices and stir to incorporate, about two minutes.
Add your roasted butternut squash, vegetable broth, maple syrup, ghee. sea salt, pepper. Stir and bring to a low boil.
Once your soup is boiling, turn off and remove from burner.
Carefully transfer into a blender and blend. If you do not have a large blender you can do in two batches.
Pour back into your soup pot and bring to a simmer. Stir in your red wine vinegar. Taste and adjust seasonings.
Toppers: pumpkin seeds, drizzle of coconut milk, crushed red pepper, thyme or cilantro.
