Okay, I made a LOT of soup. Around this time of year I always get what I call fall sick. Living in Florida, I miss leaves, crisp air and, of course, fall flavors. I think a really good butternut squash soup tastes like fall in a bowl so I decided to make some. I opted to put some turkey bacon on top of it at the end but the recipe itself is vegan, gluten free and really easy meaning this is a food everyone can love. It was so good I decided I would share.
What You Need to Make the Soup:
-1(2 1/2 to 3 lb) butternut squash, peeled, seeded and cut into 2 inch chunks. **Check your local grocery store to see if they have pre-cut butternut squash, I found some at Trader Joe’s.
-1 Tbsp of olive oil
-1 chopped onion
-1 large leek (only the pale green and white bits) sliced
-2 garlic cloves, minced
-3 cups vegetable broth
-1 1/2 tsp dried sage, crumbled
-1/4 tsp black pepper
-a pinch of cayenne
How to Make the Soup:
1) Place your squash in a steamer basket over about an inch of boiling water in a large saucepan. Cover it up and cook it for about 15 minutes.
2) While your squash is steaming, heat up your oil in another saucepan on medium heat. Add your onion, leek and garlic and let it cook while your stir until it’s soft. It should only take about five minutes.
3) Add your squash and remaining ingredients to your onion, leek and garlic and bring it to a boil. Once it’s boiling, reduce the heat, cover the pot and let it simmer until the squash is very soft.
4) Puree the soup in a food processor or blender in batches if needed.
I put mine into a covered bowl so that I could eat it throughout the week but if you want to eat it immediately and feel like it cooled off a little too much you can reheat it back in your saucepan.
Hope you enjoy!