This is my go-to crowd pleaser butternut squash soup. Very easy to make, versatile and packs so much delicious goodness. My secret is adding in a TON of ginger to make the soup really pop with flavor and spiciness.
I generally always like to keep a butternut squash around. Besides the beautiful big yellow gourd always staring me down, frankly a squash nearby just makes me feel comfortable. I know people can get hung up on squash because it does take a couple of steps to get to usable chopped segments. However I would say, it is worth it every time, and after a little concerted practice, the peeling de-seeding and chopping can speed up significantly. I recommend a strong vegetable peeler, a sturdy spoon to scrape the inside contents, and a sharp large knife for chopping.
Do you find it hard to slow down during a meal? Put your spoon down in between bites! Use this pause to help you slow down and finish savoring and tasting your last bite. You can also use this little pause to take a moment to take a deep breath and re-focus on the present moment and your experience of eating.
-1 small-medium butternut squash
-1 tablespoon olive or coconut oil
- 2 -3 medium carrots
- 3 (or more) tablespoons of finely chopped ginger
- 1/2 tablespoon cumin
- 6 cups vegetable soup stock
-blue cheese, sesame seeds, red pepper chili flakes
in a large pot simmer the ginger and oil on low heat for 3 minutes, then add the chopped carrots and butternut squash. Let all the ingredients simmer on medium heat for about 30mins or until soft. Make sure the soup stock level is at or slightly above the vegetable pieces. Use an immersion blender to mix all the ingredients. Garnish and enjoy!