It’s officially squash season! Squash is versatile, hearty and is able to be kept for quite a while if stored properly. Additionally, squash is packed with nutrients! A one cup serving of butternut squash contains about 25% RDI of fiber, is absolutely loaded with vitamin a, and also contains plenty of vitamin c, manganese and potassium!
While I eat soup all year long, something about fall makes soup seem like a requirement. I oftentimes make a batch of soup to enjoy during the week as a quick lunch or even as a snack. This butternut squash soup is creamy, dreamy and also happens to be gluten free + vegan and the addition of turmeric enhances the color and flavor of this soup.
Easiest Butternut Squash Soup
Serves 6
Prep Time: 5 Minutes
Cook Time: 45 Minutes
Ingredients:
1 Butternut Squash
2 Tbsp Olive Oil, Divided
1 Sweet Onion, Diced
4 Cloves of Garlic, Minced
1 Tsp Turmeric
1 Can Trader Joe’s Reduced Fat Coconut Milk*
2 Cups Vegetable Broth
Salt
Fresh Cracked Black Pepper
*The Trader Joe’s Reduced Fat Coconut Milk is Amazing because it has less fat than regular coconut milk but more fat than “Lite” or light coconut milk which often contains added thickeners!
Instructions:
1. Preheat the oven to 400 degrees. Clean the outside of your butternut squash. Dry and slice lengthwise with a sharp knife. Using a spoon, scoop out the stringy parts and seeds from the bottom of the squash. Using 1 tbsp of olive oil, coat each half of the squash with olive oil and season with salt and pepper. Place in the oven with the cut side of the squash facing up and bake for ~40 minutes, or until the flesh is easily pierced with a fork.
2. When the squash has finished cooking, remove it from the oven and leave it to the side to cool. While it cools, sauté the diced onion and minced garlic in a sauce pan in the remaining tbsp of olive oil and a pinch of salt, stirring frequently so the garlic doesn’t burn. Continue to cook until translucent, about 8 minutes.
3. If the squash is able to be handled, use a metal spoon to scoop out the flesh away from the skin of the squash. Place the cooked squash in a bowl.
4. In a blender, add the squash, onion + garlic mixture, turmeric, coconut milk and vegetable broth. Depending on the size of your blender, you may need to do this in two batches!
5. Return the blended mixture to the sauce pan and heat through. Add salt and fresh black pepper to taste. Serve topped with fresh herbs, chunks of roasted butternut squash, pepitas or red pepper flakes.
I absolutely LOVE breakfast foods. If we are being completely candid, I eat breakfast for dinner at least once a week. If we are being even more candid, I have an extreme tendency to choose savory breakfast items. This healthy breakfast casserole is a brunch crowd pleaser but also simple enough to make ahead and have for yourself as a heat and go breakfast during the week.
