Lazy Afternoon Creamy Butternut Squash Soup
OMG, it's been a while. I've been working on a special project aside from my blog and it's been keeping me pretty busy (will announce this big project when it's time.). Lately it seems like I haven't been doing a whole lot of recipe creation because of said project, but my mood and the weather always affect my cravings. I am a huge comfort food fan, but since I've been an experimenting vegan I've noticed it's really difficult just to grab something satisfying just anywhere. Yes, there are a couple vegan eateries and vegan friendly eatieries, yes whole foods has some options, but nowhere had a delicious dairy free creamy delicious soup for me to buy! Soup is full of dairy every where! So that left me with one and only option, but frankly the best option - make it myself.
I could hardly wait for this soup. I was cold and starving and needed it now! This recipe needed to be quick. I love when I get that urge to create in the kitchen and it's even more satisfying when that recipe works and is major delicious.
I used a small butternut squash for this recipe, but if you're in a pinch I've seen 1 pound containers of precut butternut squash, and had the rest of the ingredients at home. I whipped this up in under 30 minutes, put the groceries away and just had a chill afternoon to work on all the other craziness in my life...but in cozy socks. I love those moments where you can truly embrace the calm of the house and really enjoy the food you're nourishing your body with. How about you?
Simple Butternut Squash Soup
4 servings, 10 minutes prep, 20 minutes cook time, total 30 minutes.
1 Tablespoon extra virgin olive oil or grapeseed oil
1 small onion
2 cloves garlic
2 cups Butternut Squash cubed
1 can light coconut milk
2 cups vegetable broth
1 teaspoon fresh rosemary
1 teaspoon salt, adjust to taste
1 teaspoon pepper, adjust to taste
In a medium pot heat your oil on medium heat. Add your onions and garlic until wildly fragrant, about 3 minutes. Toss in your butternut squash and rosemary and stir for a minute. Add in coconut milk and vegetable stock and bring to a soft rolling boil to let your squash soften. Once your squash is soft, 6-10 min, use an immersion blender to puree your soup. If you don't have an immersion blender, you can carefully pour the soup into a blender. Once your soup is blended season with salt and pepper and enjoy with a crusty piece of gluten free bread.
I topped this soup with a mix of pumpkin seeds, walnuts and hemp seeds.
These gluten free vegan bagels by O'Dough's bakery with Kite Hill almond milk cream cheese are simply heaven as an accompaniment to this soup.
Lots of love and good health to you!