The Best Simple Squash Soup

This is quite simply the Best Simple Squash Soup you will make! Full of anti-inflammatory and warming ingredients, it’s not only healing but a fantastic addition to your winter menu.

Goes perfect with my Sage Garlic Toast.

simple, squash, soup, fall, winter, food

 

 

Best Simple Squash Soup
You'll 'fall' in love with this tasty squash soup. Full of anti-inflammatory ingredients to keep you healthy and happy this winter.
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Ingredients
  1. 2 butternut squash
  2. 2 tbsp butter (ghee, coconut oil or vegan spread)
  3. 1 fennel bulb (fronds removed), diced
  4. 1 green apple (you want to choose a tarter apple), chopped
  5. 4 garlic cloves, crushed
  6. 1 onion, diced
  7. 3-4 rosemary sprigs
  8. 8-10 sage leaves
  9. 1/2 - 1 tsp your favorite curry (1/2 tsp gives it a nice flavour)
  10. 1/2-1 tsp turmeric
  11. 3 cups vegetable, chicken stock or water
  12. 2 tbsp Extra Virgin Olive Oil
Roast Squash
  1. Wash the outside of your squash first, then cut in half and scoop out the seeds.
  2. Rub 1 tbsp of butter (or alternative) all over the cut side of the squash, add salt and pepper to season.
  3. Place cut side up on a parchment lined baking sheet.
  4. Bake at 425F for 50-60 minutes.
  5. Take out of oven and leave it to cool.
Soup
While the squash is cooling
  1. In a Dutch oven or large pot, sautee the sage leaves in olive oil for around 30 seconds - until crispy.
  2. Remove with a slotted spoon and place on a paper towel lined plate to absorb excess oil. Save for later.
  3. In the sage-infused oil add onion, fennel, curry and turmeric, and rosemary and sautee 3-4 minutes.
  4. Add apple and garlic and sautee another 2-3 minutes.
  5. Scoop out the flesh of the squash and add to the onion/fennel mixture. You want approx 5 cups so measure it out as you're scooping. 3 halves yielded 5 cups of squash for me.
  6. Mix ingredients together. Add broth/water and 1 tbsp butter (optional).
  7. Reduce heat to low and simmer for around 15 minutes.
  8. When ready to serve, immersion blend until smooth (optional)
  9. Taste and season as necessary. Add more liquid if the soup is too thick for your liking.
  10. Serve with crumbled sage leaves, Sage Butter Garlic Toast and a dollop of coconut yogurt.
Notes
  1. Don’t waste those seeds! Separate them from the stringy pulp and roast them on a parchment lined cookie sheet at 350 degrees F for approx 10 minutes. Toss them in some melted butter or ghee, curry powder and sea salt before baking, and voila! A perfect snack.
Krisha Young https://www.krishayoung.com/
squash halves

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