Creamy Butternut Squash Soup
Baby, it’s cold outside! I live in the desert and we are getting hammered with snow (the kids even had an entire week of snow days off of school). I hate to complain, because it’s much worse in other parts of the world, but just super uncommon for this area.
I left the gym this morning steaming hot from sitting in the sauna after my spin class, and my sweat instantly froze to me, causing me to become sort of an icicle. I knew just what I wanted for lunch to warm me up, so I hurried home and threw a butternut squash in my pressure cooker, took a hot shower, and then proceeded to make this amazing soul-warming soup. I’m now typing this up and I’m so warm and cozy after slurping down this incredible creation.
Read all the way through, I give a hint as to how to get your kids to eat it!
First of all, get yourself some fun soup bowls. There’s something about eating soup out of a fun bowl that’s more satisfying then a regular old cereal or salad bowl. Check these ones out:
INGREDIENTS:
*1 medium Butternut Squash
*1 Tbs olive oil
*1/2 tbs minced garlic
*2 tbs nutritional yeast
*1 tsp salt
*1 cup veggie broth
*1 cup unsweetened almond milk
*1/2 chopped white or yellow onion
*1 cup chopped mushrooms (optional)
You will need a decent blender, this is a good one, I have the older version, though.
DIRECTIONS:
Cook your squash. There are a couple ways to do this, so pick either one!
Roast it. Cut in half lengthwise, remove seeds, and place face down on a baking sheet. Cook for about 45 minutes on 375 F.
Pressure Cook it. Cut it in half, stick it on the little rack in your pressure cooker, pour in 1 cup of water, and cook on the “steam” function for 25 minutes.
While squash is cooking, put olive oil in a medium saucepan and cook the onions until translucent. Add garlic and saute for another minute, then add mushrooms (optional).
After squash has cooked, remove skin with a pairing knife or peeler. If you used the pressure cooker method, remove the seeds now.
Chop the squash into medium sized chunks and put in a high powered blender with the broth, almond milk, nutritional yeast, and salt. Blend until smooth and creamy.
Put squash into the pot with the onions, mushrooms, and garlic. Heat on low, stirring often, for a few minutes until it’s nice and hot.
Serve! Top with green onions or extra mushrooms if you want (or even a little bit of vegan mozzarella!)
Mom Tip:
My littles HATE soup. They say it has something to do with the texture. But I just knew I wanted to get all this squash goodness into their bellies, so I mixed it in their favorite noodles! It was an absolute hit!
Follow me on instagram and facebook so you don’t miss any delicious recipes!
Keep cooking, friends!
-Kristin
