Roasted veggies, casseroles and soups are some of the most popular fall and winter dishes, but this is such a delicious meal that I eat it all year round whenever I find squash.
A soup can be the star of a meal. I personally love eating them with a grilled “cheese” sandwich and some avocado on the side… Yummy!
This is a very easy recipe to follow and with one batch you can feed the entire family. You can also double the recipe and freeze individual portions so you can reheat them any time for a quick healthy meal.
Serves: 6 Prep Time: 20 min. Cooking time: 30 min. Total: 50 min.
- One butternut squash
- 5 carrots
- A bunch of green onions
- A handful of cilantro
- 1 bell pepper
- ½ onion
- 2 tbsp. sea salt
- 1 tbsp. turmeric
- 1 tsp. cumin
- 1 tsp. black pepper
- A small piece of ginger (optional)
- Peel the butternut squash, scoop out the seeds and cut it in chunks (you can save the seeds and roast them in the oven for a delicious snack)
- Cut the carrots in halves.
- Grab a big pot and fill ¾ of it with water. Bring it to a boil.
- Add all the ingredients to the pot making sure that there’s enough water to cover them all.
- Cook for about 30 min. or until the carrots and squash are soft.
- Run the veggies through a strainer saving 2-4 cups of the water you used to cooked them in.
- Put all the veggies in a high speed blender or food processor and add 1-2 cups of the water.
- Blend and keep adding the water until you get the consistency you like (you may need to do this in 2 parts if you can’t fit all the veggies at once in your blender)
- Once everything is well mixed pour the soup back into the pot, taste it and add more salt and pepper if needed… It depends on your taste!