Creamy Butternut Squash Soup

Delicious, quick and easy Butternut Squash Soup

This recipe is #quickandeasy and loaded with vitamins A, B, C , potassium, magnesium, manganese, omega-6, and antioxidants. These are great vitamins and minerals to help support your nervous system. In my blog post where I talked about my #anxiety setting in this was the recipe that I went to.

You can follow the recipe exactly as is or add different toppings and/or spices to make this soup your own!

I LOVE soup!!!! I could honestly eat it year-round, especially during these colder months, but another reason I love it is the sheer convenience of it. They are usually fairly simple to make, can help use up some of those “questionable” veggies that have been hanging around the fridge for a couple extra days and are easy to store. PLUS, they can be a great source of vitamins and minerals.

When I'm #stressedout and busy the last thing I want to do is spend hours making a soup, let alone cup and peel vegetables. I want something quick and easy and that is going to help make my body feel loved ad nourished.

In this recipe you literally chop everything, keeping the skin on the squash, this makes it easier to make and helps keep all the vitamins and fiber from the skin, in the soup. For those of you slightly concerned about this, don't worry it all goes in the blender ;)

Creamy Butternut Squash Soup

Ingredients

• 1 butternut squash, skin on and seeds removed - cut into roughly 1 inch pieces

• 1 can of coconut milk

• 2 gloves of garlic, peeled and smashed

• 1 medium onion, roughly chopped

• 2-4 cups of stock or bone broth (start with 2 and if you like your soup thinner you can always add more)

• 1 tbsp avocado oil

• 1/4 tsp sea salt

• healthy pinch of black pepper

• 1 tbsp of curry powder (optional)

Instructions

1. Heat a large pot over medium heat. Add onion, salt and a healthy pinch of pepper and cook until the onion is soft, about 3-5 minutes. Add the squash and curry powder (if using) and cook until it begins to soften, stirring occasionally, for 8-10 minutes

2. Add the smashed garlic cloves and cook for another minute before adding the can of coconut milk and 2 cups of stock. Bring to a boil, cover and let simmer for 20-30 minutes until the squash is tender.

3. Let cool slightly and transfer to a blender, working in batches if necessary, blend until smooth. If you find that your soup is too think you can add 1 cup of stock at a time to your desired consistency.

4. Serve up and enjoy!

Additional Serving suggestions:

-You can use other spices: paprika, smoked paprika, cumin, chilli powder, red pepper flakes.

-Pumpkin seeds, hemp seeds, nutritional yeast

-Parsley or cilantro

-Greek Yogurt, feta cheese, shredded chicken, smoked tofu, croutons