Butternut squash is one of my favorite fall vegetables. At first sight, a full squash may look like a lot of work, but once you remove the skin and dice it into cubes, the vegetable is easy to use. It’s nutty taste and versatility allows you to season and prepare the vegetable in a variety of ways: Roasted, pureed, stuffed in ravioli, or paired with risotto, the possibilities for butternut squash are endless.
My “go-to” meal on a cold Autumn night consists of Butternut Squash soup. It’s comforting, rich in flavor, and healthy! No cream, simply vegetables and broth.
*cut butternut squash can be stored in freezer for 6-12 months
- 2 Tbsp. melted coconut oil (or olive oil)
- 3 leeks
- 1 medium onion
- 3 cloves garlic
- 1 large butternut squash
- 2 medium apples
- 4 – 6 cups vegetable broth, as needed
- 1 tsp. sea salt
- 1 tsp. ground cumin
- ½ tsp. ground cardamom
- ½ tsp. ground nutmeg
- 1 tbs. fresh thyme
- Preheat oven to 400°F . Prepare vegetables: chop leeks and onions, apple. Peel garlic (leave whole), peel butternut and cut into cubes.
- Toss vegetables with coconut oil (or olive oil) then transfer to a baking sheet. Place in the oven to roast for 25-35 minutes until tender.
- Once roasted vegetables cool down, move to a blender and add the spices, thyme, and vegetable stock (you may need to work in batches). Blend until completely smooth. Add stock until your desired consistency is reached
- Transfer soup to a large cooking pot over medium heat. Once warm, serve!
Sprinkle Thyme and feta over soup. Top with a hearty piece of warm bread