Blog post

Spiced Butternut Squash Soup

February 8, 2019Mikaela Ian

Even though I love to cook, I’m pretty lazy these days. I like my meals to be done quickly so that I can get to my favourite thing ever – EATING!

But just because I like quick meals doesn’t mean I don’t want a ton of flavour. These days, I need my meals to be full of flavour but also healthy. I don’t ever want to skimp on flavour just because I’m eating healthy food.

Soups are a great way to ad a ton of flavour without adding fat. They also tend to be crowd pleasing, which is super important since I’m feeding myself, my husband and our two boys. This Spiced Butternut Squash Soup usually does the trick.

It’s super easy to make, easily doubled and is delicious. All you do is roast up some squash (or pumpkin), saut√© some onions and garlic, add some spices, through in the squash and let it simmer. In less than an hour, you have a beautiful, warming soup to enjoy on a cold winter day! Let’s do this.

Spiced Butternut Squash Soup

Easy, delicious and healthy soup that is perfect for the whole family!
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 large butternut squash peeled and diced, about five cups of squash
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp harrissa spice
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 cups organic vegetable broth

Instructions

  • Preheat over to 425 degrees. Peel and dice the squash or buy it already peeled and chopped. Toss with one tablespoon olive oil, one teaspoon salt and 1/2 teaspoon black pepper. Place on baking tray and roast for 30 minutes. 
  • Once squash is roasted, add the remaining tablespoon of olive oil to a large pot on medium. When the oil is hot, add the onion. You can test the temperature by putting one small piece of onion in the pot. If it sizzles, it's ready. 
  • Sautee the onions until translucent, about five minutes. Add the garlic and spices and stir for about two minutes. 
  • Add the squash to the pot and stir with onion, garlic and spice mixture. Add broth and let soup simmer for about 15 minutes on medium low. 
  • Turn off the heat and let the soup cool for about ten minutes. You can blend the soup in the pot with an immersion blender or transfer a few ladles at a time to a regular blender. Blend until smooth and creamy. 
  • If you used the regular blender, add the soup back to the pot and check the seasonings. Add more salt if necessary. Serve immediately. 
  • Optional: Add half a cup of full fat coconut milk at the end to give it an even creamier taste. 
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