I made this really yummy soup a couple of days ago. I was in the mood for something different. Ever since I broke my wrist in August of 2016, I haven’t been doing a lot of creative cooking. When I had to cook one-handed, I made really simple things. A lot of burgers and I cooked the vegetables, mostly frozen while my wrist was healing, in the same pan. It was just after I had figured out, with my doctor, that I have histamine intolerance, so I had just cut out all sorts of foods that had been part of my regular diet–like anything fermented, soy, tomatoes, vinegar, eggplant, cashews, dried fruit and more… and no leftovers that are older than 24 hours. So I opted for really simple foods.
But now that I’ve moved and have more time, I’ve been craving some variety, and this is one of the things I came up with (I also made some yummy arroz con pollo in the rice cooker and my version of Whole foods detox salad) but for today, here is the recipe for butternut squash soup. It could easily be vegan if you used more olive oil or coconut oil instead of the butter.
Butternut Squash Soup (vegetarian, gluten-free)
- 1 butternut squash
- 1 small onion, chopped
- 2 small to medium apples, cored and chopped
- 1 tablespoon olive oil
- 3 tablespoons butter or ghee, divided
- 1 cup almond milk or other milk, dairy or non-dairy
- 4 cups water
- 1/3 cup finely chopped parsley and/or cilantro
- salt to taste
- Preheat oven to 350
- Cut butternut squash in half and remove seeds (save for roasting, if desired)
- Bake squash on lightly oiled baking pan for 45 minutes to one hour (depending on size of squash) until squash is soft. I did this one day ahead–it needs to be cool enough to handle.
- Heat 1 Tablespoon olive oil and 1 Tablespoon butter or ghee in a dutch oven or soup pot over medium heat.
- Add onion and sauté for a few minutes.
- Add apples and sauté for a few more minutes.
- Peel squash and break apart or chop into big pieces.
- Add 4 cups of water, 1-2 teaspoons of salt and squash to soup.
- Bring to a boil, then lower heat and cover. Let it cook for 20 minutes or so.
- Use an immersible blender, if you have one, or a regular blender, if not.
- Add almond milk and stir. Add more almond milk and/or water to get desired consistency.
- Add parsley, cilantro and 2 Tablespoons ghee or butter.
- Taste and add more salt, if needed.
- Serve and enjoy.
I hope you enjoy it–let me know.
Thanks for stopping by.