Butternut Squash Soup

Happy post-Halloween ya’ll. If you’re like me, you may have somewhat of what I like to call ‘Halloween Hangover’. You don’t even need to eat that much candy to get it!

Friday (aka Halloween) night the fiancé had a football game, so we left a ginormous bowl of candy with a sign welcoming those little trick-or-treaters to to help themselves. Before I left for the game I did get two kiddos coming to the door, and they were oh-so-cute in their little costumes! We were a little lame this Halloween, but for good reason (the fiancé’s team playing the Section Final game). We didn’t even carve pumpkins (talk about Halloween scrooges!). Oh well, we will be living here for awhile. Here’s to next year!

Halloween and St. Patrick’s Day are my favorite holidays mostly because a) you get to dress up b) there are usually adult beverages involved (I know, that makes me sounds like a lush!) and c) it doesn’t revolve around food. If you know me, you know that I used to struggle with an eating disorder and am not a huge fan of holidays that revolve around food. Too much food = too much temptation to overeat. Now that’s not saying I don’t overindulge on Thanksgiving or Christmas (I certainly do!), but constantly being around food all day (unlimited amounts of delicious food for that matter) is stressful for me. But then again, any holidays when you get all of your family members together can be stressful in-and-of themselves, right? :)

Struggling with food yourself? Check out my An Open Letter to Anyone with An Eating Disorder article on MindBodyGreen.

So, in honor of Halloween (and the color orange!) I am posting this recipe for a Butternut Squash Soup. It’s deliciously comforting, with the perfect balance of heat and sweet. Trick-or-Treat, bring me something good to eat!

butternut squash soup I www.eatcleanwithkate.com

Butternut Squash Soup

Ingredients:

1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)

2 apples, peeled, cored, and sliced

1 medium onion, diced

3 cups vegetable stock

3 cloves garlic, minced

1 inch piece of ginger, peeled and grated

1/2 cup half and half (or heavy cream or milk, or coconut milk if vegan!)

1/2 jalapeño, de-seeded and minced

2 TBSP butter

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cumin

1/4 tsp curry powder

salt and pepper, to taste

Directions:

Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil and season with salt and pepper. Bake until browning on edges and fork tender (about 30 mins).

Meanwhile, in a heavy bottom pot over medium heat, sauté onions and apples in butter until soft (about 5 minutes). Add in garlic, ginger, jalapeño and seasonings. Sauté till fragrant (about 30 seconds).

Pour in broth and simmer until squash is done being roasted.

Once squash is roasted, add into broth.

From here, I mashed my soup with a potato masher, but if you’d like yours thinner, pour some into a blender or use an immersion blender.

Once desired consistency is reached, taste. Adjust seasonings as needed.

Slowly add in half-and-half, stirring as you go. Add more if want creamier soup.

Enjoy!

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
 
Delicious and healthy Butternut Squash Soup. Perfect combo of sweet and spicy!
Ingredients
  • 1 small to medium butternut squash (about 2 lbs.), peeled, seeded, and cubed (I used pre-cut from Costco)
  • 2 apples, peeled and cored
  • 3 cups vegetable stock
  • ½ cup half and half (or heavy cream, or milk, whichever you prefer!)
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • ½ jalapeño, de-seeded and minced
  • 2 TBSP butter
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cumin
  • ¼ tsp curry powder
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 425. On a non-stick or lined baking sheet, toss squash in olive oil. Bake until browning on edges and fork tender.
  2. Saute onions and apples in butter until soft. Add in garlic, ginger, and jalapeño and seasonings. Sauté till fragrant (about 30 seconds).
  3. Pour in broth and simmer.
  4. Once squash is roasted, add into broth.
  5. I mashed my soup with a potato masher, but if you'd like yours thinner, pour some into blender or use immersion blender.
  6. Once desired consistency is reached, taste. Adjust seasonings as needed.
  7. Slowly add in half-and-half, stirring as good. Add more if want creamier soup.
  8. Enjoy!

 What are your favorite squash recipes? Favorite Fall recipes? Let me know below – I love hearing from you! 

Trackbacks

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