Butternut Squash Soup
Fall is OFFICIALLY here! Well, on the calendar at least. In many cities, it is still scorching hot. This past week, I was really forcing fall here in LA. The evenings have been a bit chillier, and I've been dying to pull out my sweaters, boots and dive into the yummy, warm comfort foods that make me happiest. I probably look crazy, but hey!
It's hard to pull off healthy comfort foods, but I think I've found something! A soup full of veggies, veggie broth and yummy spices like garlic, cumin and cinnamon. I spent the day eating soup, watching football and enjoying our new kitchen table, which I'm so so happy about. The table is rustic style, dark repurposed wood and came with bench seating which I'm so excited to put to use this fall when we host some friends for brunches and dinners! I wasn't so in love with the chairs, so we opted out of them but I'm on the prowl for some alternatives so stay tuned for that!
This soup is hearty, creamy, rich and can be eaten alone as a meal, paired with a nice fall salad or as an appetizer for a large meal you may be preparing. It's literally "fall on a spoon" if there is such a thing. A little goes a long way, but it will leave you, your friends or fam coming back for more... and more!
Also, the recipe is so simple and can be made while you're doing some other things around the house. Just roast the veggies, blend together and BOOM, dinner is served! Why is it so easy? lol
Scroll down to grab it below!
Butternut Squash Soup - serves 4
- 1 large butternut squash
- 1 medium onion
- 2-3 carrots
- a few sprigs of fresh thyme
- 6 cloves garlic
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- salt and pepper to taste
- cayenne, optional if you enjoy spicy!
- Preheat the oven to 375 degrees F.
- Peel the butternut squash. Remove all seeds from middle and chop into 1 inch or smaller pieces. (Feel free to grab a bag of already chopped squash from Trader Joes!)
- Chop the onion and carrots into medium chunks.
- In a large bowl, toss the squash, onion and carrots in 2 tablespoons of olive oil.
- On a large baking sheet covered with parchment paper or foil, lay the veggies flat. Add cloves of garlic and sprigs of thyme, whole. Season with salt and pepper.
- Bake for 1 hour or more until veggies are soft. A good indication is until a fork can go through the largest piece of squash.
- Remove from oven and remove pieces of thyme.
- In a large food processor or high power blender like a Vitamix or Ninja, blend the mixture and 1 1/2 cups of veggie broth until pureed.
- Add mixture to a large saucepan and simmer on low with additional 1 1/2 cups of broth. Add cinnamon, cumin and additional salt and pepper as you find necessary.
- Once soup is well mixed, remove from stove and top with additional fresh thyme for garnish! Feel free to add additonal broth if you would like your soup to be a bit more loose.