Butternut Squash Soup

Get your soup on with this butternut squash soup. It’s one of my favorite fall soups because it’s simple, delicious, and nourishing. The soup can be puréed or left chunky or even half-puréed and half-chunky. If you decide to purée, coarsely chop the veggies, and if you’re going the chunky route, dice them into 1/2 to 3/4-inch bits. This soup freezes extremely well, so I often make a double batch and freeze half for later. It’s delicious with some flatbread, basmati rice, or sautéed greens.

1 medium-sized butternut squash

3 large carrots

1 medium-large onion

2 stalks celery

2 medium parsnips

2 level tablespoons curry powder

1/4 cup of apple cider vinegar

2 - 3 tablespoons sunflower oil or ghee

1 - 2 cups oat, rice, or goat milk

2 - 4 tablespoons of maple syrup depending on the sweetness of the squash

Salt and pepper to taste

Optional garnish: roasted pumpkin seeds and fresh parsley 

Preheat the oven to 400°. Pierce the skin of the butternut squash with a fork. Place on an oiled baking sheet and into the oven. Bake until the outer skin is soft when pierced with a fork about 45 minutes to one hour. While the squash is cooking, cut the remaining vegetables. In a medium-large stockpot, sauté the onions over medium-high heat in the oil or ghee. Once the onions are translucent, add the curry powder. Stir until well-combined. Add the celery, carrots, and parsnips to the stockpot and sauté a few more minutes, while stirring. Add enough water to cover all the veggies. Bring to a boil. Once boiling, reduce the heat to low. Simmer until all the veggies are soft. When the squash is finished cooking, scoop out and discard the seeds. Scoop out the rest of the squash and put it directly into the simmering vegetables. Add salt and pepper to taste. Purée with an immersion blender or leave chunky according to your own preferences. Add rice milk to make a thinner consistency. Garnish with roasted pumpkin seeds and fresh parsley. Enjoy!