We’re huge soup fans. Like, huge! A fabulous catch-all for vegetables in your fridge, and super easy to make while you’re multitasking with that big life/work/home project (soup pretty much cooks itself!).
This is an incredibly simple vegetarian, dairy and gluten free soup. If you’re a meat eater, you can use chicken stock instead of veggie stock. The key is to bake the squash first, so don’t skip that step!
Makes: a big ol’ pot full
1 regular sized butternut squash
3 tbsp extra virgin olive oil or coconut oil
1 cup chopped onion
1 clove garlic, minced
2 tbsp curry powder
1 tsp ground cumin
6 cups homemade vegetable stock
*for a heartier soup: 3 sweet potatoes, peeled and diced
Heat oven to 375˚. Slice the butternut squash in half, scoop out the seeds, and use a decent knife to make diagonal criss-cross score marks in. Pour 2 tbsp oil and 1 tsp curry powder over both halves. Bake in oven until soft (test with a fork); roughly 30 minutes.
A few minutes before the squash is done baking, heat oil over medium heat in a large pot. Add chopped onion and caramelize, roughly 5 minutes. Add garlic, curry powder and cumin; stir until onions are coated with spices. Add broth, and turn heat up to high. Remove squash from the oven, scoop out of skins, and add to the pot (also add the sweet potatoes if you’re going for the heartier soup option). Bring pot to a boil then reduce heat, cover, and simmer until squash is tender, roughly 30 minutes. Enter your multitasking here – just give the soup a quick stir here and there.
Using either a hand blend or food processor, puree until smooth (word about using a food processor: blend the mixture in batches, not the whole pot at once, unless you want hot soup sprayed out of your food processor and all over your kitchen!). Garnish with a bit of cilantro and serve hot. Delicious!
*Once cooled, transfer to a few glass canning jars and you’ve got lunch!