CREAMY BUTTERNUT SQUASH SOUP FOR THOSE WHO CRAVE SOMETHING SOUL-WARMING //


So, I am here in Miami HEAT, while I have family & friends who are stuck in a snow storm! AHHH what I would do to be bundled up in my unused jackets I have collecting dust in my closet right now. Funny, the people who are in the cold is thinking they wish to be in a tank walking around outside in flip flops! We always want what we can't have people! Well, Here is something that no matter where you are, you can have it and you definitely SHOULD have it! I was craving something soul- warming, something that makes me feel like I am back at my parents home when I had my meals made for me and my clothes magically washed and folded back in the closet for me. I decided to go with Butternut Squash soup, not only because of how delicious and how hard it is to go wrong on, but mainly because my husband has never tried butternut squash! Yes, I know, I am just as shocked as you are. Gladly, he finally did try it and boy is this going to be added on to the weekly menu of ours at home!

Satisfying, filling, and easy to freeze for the upcoming days, below you will find this awesome recipe for Butternut Squash Soup. Mind you, I did not add healthy in there because I added an entire container of cream cheese since I am a cheese lover, but this is so easy to make into a healthy recipe just by replacing a few ingredients!

YOU WILL NEED //

  • 3 tablespoons olive oil or unsalted butter

  • 1 large onion, peeled and finely chopped

  • 1 cup (150 grams) raw cashews

  • 1 clove garlic, finely chopped

  • 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice

  • 5 cups vegetable or chicken stock, plus additional (optional)

  • 2 tablespoons minced fresh ginger

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon curry powder

  • 1 teaspoon ground turmeric

  • Kosher salt and freshly ground black pepper to taste

  • 1 cup coconut milk (OR CREAM CHEESE LIKE I DID!)

  • 1 sprig fresh rosemary

DIRECTIONS //

  • In large stockpot or Dutch oven set over medium-high heat, warm the olive oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have slightly browned, about 3 minutes. Stir in the garlic and cook for 30 seconds. Add the squash, broth, ginger, cumin, coriander, curry powder, turmeric and stir to combine. Season to taste with salt and pepper, and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup until the squash is easily pierced with a knife, 20 to 25 minutes. Uncover the soup and let it cool for 15 minutes.

  • Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. Place a towel over the top of the blender in case of any splatters. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.

  • If using a blender, return the soup to the pot, add the coconut milk and rosemary sprig, and cook over low heat, covered, until slightly thickened, for about 15 to 20 minutes. Serve immediately or refrigerate until ready. If serving the soup later, while reheating the soup, thin it out with more broth or coconut milk until the desired consistency.

There you have it guys, a huge pot of delicious and satisfying Soup! Please comment with your favorite butternut squash recipe so I can give it a try! There are endless amounts of ways you can make this soup, so please, share yours with us!

#butternutsquashsoup #recipe

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