Butternut Squash Soup
I love soups. I love them for so many reasons. Number one, they are economical. You can really stretch your ingredients when using soup as a vehicle. Soups are also very forgiving. I think you can make most things pair in a soup. They are also so comforting when it is cold outside. A long time ago, when I was a nutrition student, I started experimenting with sweetening foods without using sugar. Not that I am against sugar. But I actually think when we use naturally sweetened foods, you get a better, more pure flavor. Sugar can be very overbearing and can take away from the actual flavor of the food.
I found that sweetening things with apples was a really cool way to do this. I always used red apples, until I saw a recipe from Danielle Renov which used green apples. I now use both in my soups (And salads and guess what, even in some of my meat mixtures and it is SO good). Legumes are also an amazing food because we tend to not eat enough fiber and they are very high in fiber. Especially red lentils, they are so easy to add to soup because they have a very mild yet delicious flavor and texture. This super is perfect for whenever!
Butternut Squash Soup Ingredients:
2 white Onions, diced
5 Garlic cloves, minced
¼ cup Olive oil
2 tsp Salt (or more to taste)
¾ tsp Pepper (or more to taste)
1 whole Butternut squash, diced
3 carrots, diced
1 red Apple, diced
1 green apple, diced
Sweet potato, diced
½ cup red lentils (this will add a great texture and some extra protein and fiber)
Instructions:
1. Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic to the pot. Season with salt and pepper. Sauté until the onions are translucent and fragrant, about 5 minutes.
2. Add cubed butternut squash to the pot. You can enhance the flavor by roasting the squash beforehand in the oven until tender and slightly caramelized.
3. Once the squash is added, toss in the diced carrots, chopped apple, and cubed sweet potato. Stir well to combine all the ingredients.
4. Pour enough water into the pot to cover the vegetables completely. Add the lentils. Bring the mixture to a boil.
5. Lower the temperature to a simmer and cook for about 1 hour.
6. Once the vegetables are soft, remove the pot from the heat. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. Be cautious as the soup will be hot.
7. If the soup is too thick, you can add more water to reach your desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.
8. Once blended to your liking, return the pot to the stove and heat the soup gently until warmed through.
9. Serve the vegetable soup hot, garnished with a drizzle of olive oil, a sprinkle of freshly ground black pepper, and some chopped fresh herbs if desired.
10. Enjoy!
