Fall seems to have skipped Chicago this month leaving us with unbearable 90-degree days and the pressing question, “when is it FINALLY going to cool down around here?”.
Don’t get me wrong, I absolutely love summer but being nearly 30-weeks pregnant, you can imagine the level of discomfort these warmer-than-usual temps are bringing me.
With just a few days to go until October, I have been more and more into the classic Fall flavors. Pumpkin, apple spice, cranberry, cinnamon, and of course, butternut squash.
Despite the fact that I was laying in our living room this afternoon with the air conditioner blasting in my face while holding a bag of frozen broccoli pressed on the back of my neck–I was in the mood for some soup.
I didn’t care to wait for cooler temps to enjoy a hearty bowl of butternut squash soup. I don’t consider myself to be a squash person, but there is definitely something special about butternut squash that makes it delectable. It might be It’s sweet and slightly earthy taste, or the fact that it pairs so beautifully with a wide variety of flavors–whatever it is, I had to have it today.
I used to think that making this soup was complicated but boy let me tell you, It literally took me less than 35 minutes to complete. That’s because I used frozen, pre-cut butternut squash…shhhh don’t tell anyone. Pshhh who am I kidding, I have no shame in my time-saving game.
I also used an immersion blender which cut the time it would typically take to transfer everything to a food processor and then have to clean it up after. I use a pretty cheap one too check it out: Proctor-Silex 59738A Hand Blender.
I made a vegan version adding coconut milk instead of butter/heavy cream and let me just tell you, I loved the taste that gave and really just added to the flavor.
I would describe this butternut squash soup recipe as:
Now I did add carrots to this to add to the natural sweetness and create a more vibrant color but they are absolutely not necessary if you would like to skip adding them.
I like to serve it with some chopped chives on top. I use some kitchen scissors to simply cut them on top…so much easier!
I dip some crusty bread in this soup and it tastes so amazing!
Without further adieu…Check out the recipe for this amazingness in a bowl 🙂 If you tried it, let me know!
- 6 cups frozen & chopped butternut squash
- 2 cups Vegetable stock
- 1 can coconut milk light or full fat
- 1 large shallot diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 tbs sweetener of choice I used maple syrup
- 1 tsp black pepper
- 1 tsp salt add more if needed
- 1 tsp cinnamon
begin by sauteing the garlic and shallots in some light oil until slightly translucent (about 2 minutes).
Add in the frozen butternut squash and cover and cook for about 5 minutes.
Add the carrots and 1 cup of vegetable stock to a blender and blend until well combined and smooth. Add in all of the seasoning including the sweetener and stir well.
Add the carrot mixture along with the coconut milk and the rest of the vegetable stock and cook on medium heat for about 15-20 minutes or until the butternut squash is soft enough to blend.
Using an immersion blender, puree until smooth and creamy.
Add extra seasoning if needed and top with chopped chives and serve.