i LOVE butternut squash soup. i don't, however, love when you get a bowl that seems to have more heavy cream in it than squash ! not only because dairy, for the most part, hates me ... but also because i don't understand why the first thing people often do to healthy eats is load it up with shit that it doesn't need. butternut squash, the healthy version, is absolutely delicious and easy to make. so why complicate it with unnecessary ingredients ? i have made variations of this recipe at least a dozen times since last fall, and i feel like i have finally perfected my take on it. i have actually made this soup three times since i started the blog, unfortunately i would always get so excited that half way though, i would realize that i had forgotten to take photos ! but luckily, (for me and for you) today is a jewish holiday and my office was closed. therefor, instead of being buried under a mountain of jeans ... i, instead, got to put the apron on and enjoy a relaxing day in the kitchen. yay !
so let me start by saying that this soup is bombtastic times ten. seriously ... it's smooth, creamy, decadent, and most importantly : deeeeeeeeeelicious ! you won't even be able to tell that it is dairy free ( the secret is to throw in a couple russet potatoes to thicken the broth. ) also, before you run out to trader joes, also note that you will need a blender to finish the magic. i use a Vitamix Pro 200 Blender ( the rolls royce of blenders, if i do say so myself )
my ingredients :
- whole organic butternut squash, cubed
- 2 russet potatoes, cubed
- 4-5 cloves of garlic, chopped
- 1 onion, diced
- couple stalks of celery, diced
- fresh rosemary
- fresh thyme
- organic vegetable broth
- couple taplespoons olive oil
- tumeric and/or curry powder, to taste
- salt/pepper, to taste
- sour cream and bacon to garnish (optional)
once the potatoes/squash are cooked thoroughly, i remove the stems from the thyme/rosemary. then put everything into the blender and let it go at full blast until everything is blended evenly. be sure to only fill the blender about half way each time, and do it in a couple batches instead of trying to do all at once. and whallah ! le soup : she is finished ! as is, it is dairy free / vegan and ready to be enjoyed. if you want to live on the wild side, a little dollop of sour cream + a sprinkle of bacon bits takes it over the top. turbo delish ... and a wonderful way to welcome the fall. also, note that this soup also holds up really well in the fridge; i actually think it tastes even better the second day. enjoy !