Butternut Squash Soup

Fall is here! What is better than Butternut Squash Soup on a crisp fall day? It's creamy, nourishing, delicious and really easy to make. I recently had all 4 of my wisdom teeth removed (yes I waited WAY too long to do this). In preparation and knowing that I wouldn't be able to eat solid foods for a few days I prepped a large batch of this soup and a few other things like cauliflower mash to have on hand. This was perfect because it was so creamy and filling so it really hit the spot.

What you need:

  • 1 butternut squash
  • 2-3 cups of veggie broth or any other broth you prefer (add more if you prefer the soup thinner)
  • 1/2 cup almond or coconut milk for added creaminess
  • 1 shallot diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • pinch of allspice & nutmeg
  • S&P to taste
  • Stick blender

How to make:

First preheat your oven to 400 degrees. While your oven is preheating -cut your butternut squash in half and drizzle with olive oil and s&p skin side down. Bake the squash for 50min to 1 hour until the flesh is fork tender.

With about 15 minutes remaining for the roasting. In a pot over medium heat add your olive oil and cook your shallots for 2-3 minutes then add in your garlic and continue cooking another few minutes making sure not to let the garlic burn or else it becomes very bitter.

Next remove the squash from the oven and let cool for a few mins. Very carefully (since the flesh will still be hot) scoop out the squash leaving the skins behind and add it to the pot with the shallot and garlic. Cook this mixture together for a few minutes then add your liquids and bring to a boil for a about 5 minutes. After 5 minutes reduce your heat back down to medium and add in your spices.

Finally remove the pot from the heat and very carefully using a stick blender, blend the soup until creamy making sure not to splash hot soup on yourself. Using a deep pot that's not too wide will help in this process. Once you have reached your desired consistency place it in a large bowl and enjoy. I love to serve this with a piece of avocado toast. (pictured below)

Finished plated product!