food friday: butternut squash soup

Ok, so I’m switching things up on Fridays. A girl can only have so many favourite things, you know? So every other week I’m going to feature some of my favourite recipes!

Check out these recipes I’ve previously posted:

GREEK POTATO WEDGES
THE BEST CHICKEN SOUP
SIMPLE KALE SALAD
[and some more if you click here…]

AND FOR THIS WEEK…

dairy free creamy butternut squash soup

This is an old favourite of mine, with a twist… creamy butternut squash soup, but without any dairy.
It’s super healthy and really, really yummy!
Excuse my lack of specific measurements for some of the ingredients, just go with it.

what you need

1 butternut squash
2 large sweet potatoes
3-4 carrots
1 large onion
1 tbsp shredded fresh ginger (or more if you really like ginger like me)
Olive oil
Salt & pepper
Cinnamon (optional)
Broth (use as much/as little as you want. For thicker soup, use less.)

directions

Pre-heat oven to 375°.

Peel and cut the butternut squash and sweet potatoes up into cubes. Cut the carrots and onion up too. Put all of the veggies into a large roasting pan and drizzle them with olive oil. Add the shredded ginger, salt, pepper and cinnamon and mix everything around in the roasting pan.

Put the roasting pan in the oven and let it all bake for about an hour (until everything is soft).

Once everything has baked (it will smell amazing), put it all into a big stock pot and add the broth. Use an emulsion blender to blend up the roasted veggies and broth until it’s smooth. Add more stock for a thinner soup, or less if you want it thicker and creamier.

It’s delicious, and a perfect way to warm up in this cold winter weather! Enjoy!

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