Recipe: Homemade Butternut Squash Soup (gf + v)

I love a good hearty soup and this is just that!

Hidden in it is onion and garlic which makes the taste of this explode. Not only does the butternut squash add this beautiful orange colour but the addition of turmeric and coconut cream help it look and taste like a dream. I hope you enjoy it as much as we do!

Recipe: Butternut Squash Soup (gf + v)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

*Try and opt for organic ingredients as much as possible. I understand that they can be more in cost, but the health benefits are much better!

Ingredients:

- 1 medium butternut squash

- 1 small shallot, diced

- 3 cloves garlic, minced

- 1 can of coconut cream, cream only

- 1-2 tbsp. extra virgin olive oil OR virgin coconut oil (melted)

- 4 cups vegetable broth (1 box)

- Spices: - 1/2 tsp. turmeric

- 1/2 tsp. paprika

- 1/2 tsp. garlic powder

- 1/2 tsp. onion powder

- 1/2 tsp. pink salt

- 1/2 tsp. black pepper

- or more to taste

- Optional: 5-8 shiitake mushrooms & Mary's Rosemary Garlic crackers

Method:

1. Preheat oven to 350 degrees Celsius.

2. Peel the butternut squash and split lengthwise down the middle. Scoop out the seeds with a spoon or your hands and discard them in the compost. Cut the squash into smaller cubes (the smaller the quicker they cook in the oven) and place them on a baking sheet with the oil, and spices and mix to combine and evenly coat.

3. Place the baking sheet in the oven to bake for 20 minutes, flip/mix around and bake for another 20 minutes or until tender.

4. While the squash is baking, dice up the shallot and add it to a large pot over medium-low heat on the stove with a light covering of oil. Sauté for a couple minutes, until you start to smell the aroma of cooked onions and they turn translucent. Make sure to keep an eye on them as they begin to brown quickly and we don't want them brown!

5. While the onions are sautéing dice up the garlic clove and add them to the pot. Mix them around for about 1 minute and then add the vegetable broth. Turn up the heat to medium and allow to come to a gentle boil.

6. Once the squash is cooked until tender add the cubes to the pot with the vegetable broth, onions, and garlic and simmer for a few minutes and then turn the heat off.

7. Add the contents of the pot to a high speed blender or food processor that can withstand heat and blend on low for about a minute. Stop and add the cream of the coconut cream and blend again for 30 seconds.

8. Add the soup back into the pot and add any additional seasonings to taste and heat it back up to desired temperature.

9. If wanting to add sautéed mushrooms, dice up the mushrooms and add to a pan on medium-low heat with a light covering or plant based butter or oil. Mix the mushrooms around to lightly coat them in the plant based butter or oil and add seasoning to taste. Sauté on one side for about 3-4 minutes, stir and sauté for another 3-4 minutes or until desired texture and remove from heat.

10. Add your desired amount of soup to a bowl, top with mushrooms if applicable, any additional seasoning to taste and top with Mary's Rosemary Garlic gluten free crackers for a party in your mouth.

11. Enjoy!!

If you create this recipe, please leave a comment and let me know how it was or tag me in your social media so that I can see your creations @holisticallyhumble.

Holistically Humble,

Katie

xoxo