It’s February. It’s cold. And I feel like the “Christmas-food” isn’t ending this year.
Do you ever feel like that? Maybe it’s just the vitamin D deficiency talking but man. This season is feeling a bit rough.
There’s all these “extras” around the house that on their own, aren’t a big problem, but because they’re all here at once, it adds up:
- There’s all this high quality cheese in the fridge from hosting over the holidays
- A tin of Quality Street in the freezer (which I love)
- Salt and pepper peanuts in the cupboard 🥜
- Wine galore from parties and gifts of the season, etc, etc
A handful here and a nip there…suddenly I’ve way overindulged and feeling super low in energy.
Heck, I even have Halloween candy in the cupboard. At least that stuff doesn’t tempt me (come February, that is. November 1st is a different story.)
Plus, with Valentine’s Day around the corner, I think a bunch more candy will be coming into this house from the kids’ friends at school.
Because if you're like me, not eating enough during the day, really makes it hard to pass on those old Halloween smarties at night.
With all these lovely treats around, it’s a good reason to have recipes that are easy to make, healthy and delicious up your sleeve.
Because if you’re like me, not eating enough during the day, really makes it hard to pass on those old Halloween smarties at night.
Buuuut, with winter and a house full of treats comes an awesome time of year: #souptime 😉And nothing fits this time of year better than soup made with local, fresh ingredients like butternut squash.
I used to skip this aisle of the grocery store – you know with all the different types of squash, but now I’m always looking to put a butternut squash or another one of my faves, a spaghetti squash, in my cart. Elberta Farms near our place is the best for local produce.
Plus, they have goats 🐐
Butternut squash is awesome because it’s packed with beta-carotene, antioxidants and fibre. Plus, it’s easy on the food bill and easy to prepare.
First, you’ll want to cut it lengthwise. Watch the stem-stub part as it’s kinda tough to get through. But once you’re past that, you scoop out the flesh part (kinda looks like a pumpkin insides, without the pumpkin seeds.)
After it’s scooped out, drizzle some olive oil the flesh side and roast on a pan in an pre-heated oven at 375F for about 40 minutes.
The not-so-secret ingredient in this Butternut Squash Soup is a can of coconut milk. It gives it a creamy texture and an awesome taste. Coconut milk is definitely something to keep in your cupboard.
I’ll use a can a week usually between soups or smoothies, like this Tropical Green Smoothie. So good!
Otherwise, this Butternut Squash soup recipe is easy-peasy. I don’t bother peeling the apples because 1) I’m lazy and 2) fibre!
My hand blender does the job fine. If I really wanted to smooth this soup out, I’d use my Ninja Chef but I don’t normally do that (see #1 above.)
Having a go-to soup in your mini-meal options is great for when you don’t have a ton of time to cook a meal or when you need a snack #snacksforlife
I hope you’re staying warm! I’m gonna go throw out a bunch of candy now 🍬😉
Simple Butternut Squash Soup
- 1 medium butternut squash
- 3 Tbsp Olive oil
- 2 cloves garlic minced
- 1 small onion diced
- 2 stalks celery diced
- 1 apple chopped
- 2 tsp cumin
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 900 ml of low sodium vegetable or chicken broth
- 1 398ml can coconut milk
- Preheat oven to 375F. Cut squash in half, lengthwise and scoop out seeds.
- Drizzle flesh with olive oil and put flesh down on baking sheet.
- Roast until squash is tender when pricked with a fork, about 40 minutes. Place baking sheet on cooling rack. Let cool for 10 minutes before starting the rest of the soup.
- After 10 minutes of the squash cooling, heat 2 Tbsp of olive oil in large saucepan on medium heat. Add onions, garlic and celery. Cook for 3-4 minutes on medium heat until onions are transparent.
- Add chopped apple, cook until softened, about another 4 minutes, stirring frequently. Add cumin, salt and pepper. Cook for 1-2 minutes, stirring frequently.
- Once squash is cooled enough for you to handle, scoop out flesh of squash with a large spoon (careful – may still be hot!) and add to saucepan. Add in broth and bring to a boil.
- Let simmer for about 10 minutes. Then add coconut milk and stir. Simmer on low-medium for another 10 minutes.
- Then puree soup with a hand immersion blender, food processor or blender. Do it in batches to help reduce spillage if using a food processor/blender. Be careful not to burn yourself!
- Season with cinnamon, nutmeg, salt and pepper to taste. Serve hot.