Butternut Squash Soup

Ingredients

Butternut Squash Soup

• 1 large butternut squash, halved

• 1 large sweet potato

• 3-4 small-medium yukon/golden potatoes

• 1 Tbs olive oil

• 1/2 large yellow onion, diced

• 1 large carrot, diced

• 2-3 celery stalks, diced

• 3 garlic cloves

• 1 tsp paprika

• 1 Tbs curry powder

• 1/2 tsp ground cumin

• 1 tsp turmeric, ground

• 1 tsp black pepper

• 4-5 cups vegetable broth, as needed for desired thickness

• Optional toppings: Sriracha, sliced almonds, roasted broccoli or kale

DIRECTIONS

1. Preheat the oven to 400ºF.

2. Prepare your butternut squash by chopped off the ends and cutting in half lengthwise. I like to keep the skin on and peel it off after roasting, you could also peel and dice the squash to roast it. Dealer's choice. Lightly oil the squash, place on a baking sheet and roast in the oven for 25-30 minutes, lightly roasted and softened. Meanwhile, prepare your other ingredients.

3. In a large stovetop pot, set heat to medium. Once hot, lightly oil the bottom of the pot, add the onion and garlic. Cook together for 5 minutes minutes, then add the potatoes, carrot, and celery. Stir for another 5-7 minutes. Add in the seasonings, stir for 2 minutes. Then add 3 cups of broth, or enough just to cover the vegetables. Bring to a simmer until the butternut squash is roasted. Add the squash to the pot and simmer in the broth for about 10 more minutes.

4. After the veggies have simmered together and everything is nice and soft, either transfer the soup to a food processor in batches or use an immersion blender to blend the soup until creamy and thick.

5. Once blended, you may add more broth if you don't like thick soup. Taste and adjust seasonings as desired.

6. Serve in some soup bowls, top with optional toppings.

7. You can freeze leftovers for 3-4 weeks or store in the fridge for 3-4 days.

*For the roasted broccoli and/or kale, just massage a little bit of olive oil into either, toss with a pinch of salt and pepper and throw them in the oven on a roasting tray at 400ºF for 15 or so minutes, until roasted. Just pop them in right after you take the squash out to time everything well.

When I make soup, I like for them to be thick and hearty! So when I make butternut squash soup, I always add extra roots or tubors, like parsnips, carrots, or sweet potato. This time, I've got sweet potato and Yukon, but you can mix and match as you please. If you want it really creamy, you can substitute some of the vegetable broth for coconut milk. Butternut is so malleable, so you can mix up the flavors. If you like extra spicy, add some curry paste or Thai chili and lime and top with cilantro and chopped peanuts.