I’m not a big fan of soup. Anyone who knows me probably knows that. And up until a few weeks ago, the idea of enjoying a bowl of butternut squash soup seemed not at all appetizing to me. That all changed on January 4th! My best friend celebrated her birthday that day, and had prepared an epic spread of all different kinds of tasty but healthy foods. Among them: butternut squash soup.
Being my polite self I decided to try a bit, and you can imagine my surprise when I discovered that this soup was in fact, utterly delicious.
Today I will be sharing this utterly delicious recipe.
So my friend initially found this recipe on a website called Gimme Some Oven, but she tweaked it a little bit, so I will be giving you the recipe to the tweaked version. The main difference between the two is the substance, the Gimme Some Oven version tends to be quite thick, whereas we enjoy a more liquid (but still creamy) substance. However, feel free to try the original recipe if you prefer thick soup!
Duration to make this: about 2,5 hours.
What you need:
1 liter of vegetable stock
2 cut up cloves of garlic
1 peeled and diced big ass carrot (or two normal sized ones)
1 peeled and diced granny smith apple
1 peeled, de-seeded and diced butternut squash
1 diced white onion (1 big one or two small ones)
1 sprig of fresh sage
1/2 teaspoon of salt but you can add more as you please
1/4 teaspoon of freshly ground black pepper, or more as you see fit
1/8 teaspoon of cayenne pepper, I think I added a bit more though, I mean, who has 1/8 of a teaspoon!
a bit of cinnamon (just shake it a few times)
a bit of nutmeg (just shake it a few times)
400ml of unsweetened coconut milk
What to do:
The best thing about this recipe is that you can pretty much just throw everything together and wait. Boom! Soup.
However, the coconut milk isn’t added till the very end, so do this:
Throw all your cut up veggies and herbs in a pan (a pan that’s big enough!) so that’ll be your carrot, garlic, butternut squash, apple, onion, salt, pepper, cayenne, cinnamon, and nutmeg.
Ought to look something like this:
Then, mix everything together and add your sprig of sage on top like so:
Then, add vegetable stock till all your veggies are underwater. Set this to boil, and once it is just turn your heat down low but enough to keep it boiling (with a lid on it), and do something else fun for about 1,5 – 2 hours. You’ll know when to take out the immersion blender when everything is nice and soft, and crumbles under your fork. Once this is the case, take out the sprig of sage, and stir in the 400ml of coconut milk.
Now blend everything together with an immersion blender. There is your soup!
The result should look something like this:
You did it! You made butternut squash soup from scratch! Use this super easy recipe to make your friends think you can cook! Also, it happens to be vegan. Vegan AND tasty! Who knew, right? I certainly didn’t.