When you mix this chilly weather with the hustle and bustle of the holiday activities, there is nothing more that I want than soup. Soup for lunch, soup for dinner. And the colder it gets, the less I want to do exhausting things like chop lots of vegetables and chew too much. And that is how this recipe came about. It's super simple, yet oh so satisfying...and best of all, it's a breeze to make!
Gather these things:
- 1 large butternut squash
- 2 large white onions
- 5-7 cloves of garlic (I like garlic, so I went with 7)
- enough coconut oil to sauté garlic and onions
- 8 cups of vegetable/chicken broth
- spices: salt, pepper, cumin, cinnamon, chipotle powder - to taste, I love spicy foods so I did about 1T of chipotle powder, 1T cumin, 1-2t of cinnamon, 1T salt, about 10 grinds of black pepper...but again, make sure you taste it!
Directions:
- Get a 2-3 gallon pot, add coconut oil and turn heat on medium low.
- Wash butternut squash and put in microwave for 15 min to soften.
- Mince garlic, add it to the pot to start cooking - but don't let them go so far as to brown, that's when the garlic starts to get bitter
- In the mean time, peel skin off of butternut squash. Cut in half, scoop seeds out, rough chop.
- Chop onions, add onions to the pot with the garlic. Let them cook until transparent. Add spices in with garlic and onions and mix. Cook for 1-2 minutes.
- Add butternut squash in with the garlic and onions. Pour in stock. Let simmer for 20-30 minutes.
- Pour into Vitamix (you might have to do this 2 times to fit it all), and blend until smooth.
- Eat!
I used Mike's camera this time because I had left mine at my parent's house. I can't say I love it as much as my sony. His is smaller and easier to hold with one had, but I definitely love the quality of pictures from my camera better. Sorry in advance!
Get that garlic jumping! But just barely, garlic is super sensitive and will brown and burn with too high of heat.
I guessed with it serving 15 people - those would be some big bowls. I would guess it was more around 20 people. It lasted me about 2 weeks!
Recipe name
Gather these things:
- 1 large butternut squash
- 2 large white onions
- 5-7 cloves of garlic (I like garlic, so I went with 7)
- enough coconut oil to sauté garlic and onions
- 8 cups of vegetable/chicken broth
- spices: salt, pepper, cumin, cinnamon, chipotle powder - to taste, I love spicy foods so I did about 1T of chipotle powder, 1T cumin, 1-2t of cinnamon, 1T salt, about 10 grinds of black pepper...but again, make sure you taste it!
Directions:
- Get a 2-3 gallon pot, add coconut oil and turn heat on medium low.
- Wash butternut squash and put in microwave for 15 min to soften.
- Mince garlic, add it to the pot to start cooking - but don't let them go so far as to brown, that's when the garlic starts to get bitter
- In the mean time, peel skin off of butternut squash. Cut in half, scoop seeds out, rough chop.
- Chop onions, add onions to the pot with the garlic. Let them cook until transparent. Add spices in with garlic and onions and mix. Cook for 1-2 minutes.
- Add butternut squash in with the garlic and onions. Pour in stock. Let simmer for 20-30 minutes.
- Pour into Vitamix (you might have to do this 2 times to fit it all), and blend until smooth.
- Eat!
I used Mike's camera this time because I had left mine at my parent's house. I can't say I love it as much as my sony. His is smaller and easier to hold with one had, but I definitely love the quality of pictures from my camera better. Sorry in advance!
There is my butternut squash, 2 large onions
Get that garlic jumping! But just barely, garlic is super sensitive and will brown and burn with too high of heat.
Get everything simmering in the pot, and leave on for 20-30 minutes. Make sure to taste and add more spices as you go! I was fairly aggressive with my first round of spice-adding, I didn't need anything else - especially chipotle powder - this soup is a spicy one if you follow my directions!
Then poor into the blender and blend! I had to do this twice, so if your blender is small, be warned that you will be pouring and blending a few times.
Mmmm and there she is! I will be making this again very soon, probably as soon as we run out.
I guessed with it serving 15 people - those would be some big bowls. I would guess it was more around 20 people. It lasted me about 2 weeks!
Recipe name
Butternut Squash Soup
Number of servings
Serves 15 people
Ingredients
|
Calories
|
Carbs
|
Fat
|
Protein
|
Sodium
|
Sugar
|
|
Squash - Butternut, cooked, baked,
without salt, 10 cup, cubes
|
820
|
215
|
2
|
18
|
82
|
40
|
|
Giant Foods - White Onion (Raw), 4 c
chopped (80 g)
|
256
|
60
|
1
|
7
|
24
|
27
|
|
Swanson - Chicken Broth - 99% Fat
Free, 8 cup
|
38
|
1
|
2
|
5
|
3,926
|
1
|
|
Garlic - Raw, 5 clove
|
22
|
5
|
0
|
1
|
3
|
0
|
|
Nutiva - Coconut Oil, Organic Extra
Virgin, 1 tbsp
|
130
|
0
|
14
|
0
|
0
|
0
|
|
Total:
|
1,266
|
281
|
19
|
31
|
4,035
|
68
|
|
Per Serving:
|
84
|
19
|
1
|
2
|
269
|
5
|
|
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