The second that cold air hits in the fall, I’m immediately snapped out of my summer mentality and ready for boots, scarves and comforting fall meals. My absolute favorite go-to is soup, for a number of reasons. I never get sick of them with such a large variety, they are so easy to make (perfect for busy people!) and they warm me up when I’m freezing my tush off in the winter!
I’ve had a craving for butternut squash soup recently so decided to take it on as a new recipe this last weekend. I think next time I’ll have to double or triple the batch because it’s already almost gone after a couple of days!
This is a recipe that you can make from a whole butternut squash if you’re willing to scoop out the seeds and carve off the skin. I didn’t have time for that so opted for the pre-packaged squash that’s cut up into cubes. Makes it super easy to use without the hassle and the mess of a whole squash! It is a bit pricier but you pay for convenience.
Here’s how to make it…
Ingredients (makes 3 servings):
- 2 packages (24oz) butternut squash cubes
- 1/4 teaspoon freshly grated ginger
- 1 teaspoon ground Rosemary
- 1 small onion (chopped)
- Salt and pepper
- 1 teaspoon minced garlic
- 2 cups chicken broth
- 1/2 cup cashew milk (I use unsweetened, 25 calories/cup)
- 1 tablespoon EVOO
- Heat up the EVOO in a large pot and sauté the butternut squash, onions and garlic until the onions are translucent.
- Season with salt and pepper, Rosemary & Ginger and cook for an additional minute.
- Add in the broth & cashew milk, bring to a boil then lower the temperature to a simmer. Cover and let simmer for 10 minutes.
- Carefully pour the soup into a blender (hand blenders are great too!) and blend until a smooth consistency is achieved. Be careful if the soup is still hot and allow for some of the steam to escape as you blend! Feel free to let the mixture cool first.
- Garnish with goat cheese (duh!) and enjoy!