If you know me then you know how often I make soup. The only soup I make the same and many times throughout the winter months is this minestrone soup. When I’m on a health kick I actually make it a veggie/chicken soup by removing the noodles and adding in chicken. I just love experimenting with a bowl of deliciousness. I love the warmth a soup can bring so when I flipped through my 21 Day Fix Cookbook and saw a butternut squash soup I was on a mission. I wanted more veggies than just the butternut squash so I added in carrots, celery and onion because to me they just go with every soup! So this Seasonal Butternut Squash Soup was born.
Let me tell you how amazing my house smelled the evening I made this. It was one of those nights that my husband and I ate alone and it happened to be a beautiful afternoon. The husband was in and out of the house with the kids until bedtime and every single time he came in he commented on how amazing it smelled. The one thing I can’t let go with a soup that has been blended is it’s boring to eat. I love food, I enjoy eating it so to just sit there and eat puree I feel like a baby eating baby food. Well good baby food! So I always have to make something that goes in it. I figured cinnamon and sugar would go well but I didn’t want to put it right into the recipe because I believe the salt and pepper really helped make this soup. I used a lot of pepper because we both love it. Sometimes when I make a pot pie I’ll cut up the pie crust and bake them to make a chip/cracker like filling to top the soup. I mean who doesn’t love crackers in their soup. So I preheated my oven to 450F. Rolled out a refrigerated pie crust sprinkled it with cinnamon and sugar, I have a cinnamon and sugar shaker, so it’s even easier. I cut them into pieces using a pizza cutter, placed it on a baking sheet and baked it for 10 minutes keeping an eye on the browning of them.
- 1 large butternut squash, peeled
- 2 large carrots
- 2 celery stalks
- 1 medium onion
- 4 cups of vegetable broth
- ¾ cup of coconut milk
- Salt & Pepper
- Cut the butternut squash, carrots, celery and onion into large chunks, not too large, but not tiny.
- Place them all in the crockpot, cover and cook on low for 5-6 hours or high 3-4 hours.
- Once the veggies are soft and cooked, blend them with an immerse blender until all the chunks are gone. You can use a food processor if you don't own an immerse blender.
- Poor in the coconut milk and season to taste with salt and pepper. Cover and let it cook and thicken for 30 minutes.
- Serve hot with cinnamon sugar pie crusts, croutons, crackers, pumpkin seeds or rice.
You won’t be disappointed with this Seasonal Butternut Squash Soup because I thought not having actual things to bite on would make it not as enjoyable and I also wondered if it would be very filling. My husband used to dislike soup. I know right! Craziness. He always said it was because he never found it filling so I went on a mission to make sure no matter what soup I made it would be filling. I was doubtful on this one but was surprisingly pleased! Another way to enjoy it is by adding some pumpkin seeds, crackers or croutons. I even added rice to it one day for lunch! Here are some of my other favorite filling soups I’ve made. Yes, they were approved by my manly husband who likes his meat and potatoes.
What is your favorite soup to enjoy, I’m always looking to make a new one!