Butternut Squash Soup
A flavorful autumn soup filled with nutmeg and sage-y goodness that is dairy free and vegan!
This recipe was recently featured on The Fit Mom's Guide. Brooke offers awesome advice on healthy living and mothering there.
She is a wealth of information and inspiration, and an all around fabulous woman. Check her out her Instagram HERE.
This soup was concocted the same way most of my recipes are...
with my love of playing hostess and extending an invitation to have a gathering at our home, thus causing a need to plan a menu to feed a crew of friends.
Mike and I hosted our Married For Life Ministry Leadership Team at our home a couple of weekends ago. We were gathering together for some training and the plan was to take some much needed time to enjoy visiting with one another over a meal once the work was complete.
Our training was going to take about 2 hours and once that wrapped up I did not want to be stuck in the kitchen finishing up the prep for dinner. I wanted to be chatting with our group and enjoying the evening with everyone.
This is where the wonder of make ahead meals and crock pots are such a blessing!
Our menu that evening was a few pans of Ham and Swiss Sliders and Roast Beef and Cheddar Sliders, along with Berta’s Beer Bacon Potato Soup (recently featured in the Ali’s Kitchen column of the Badger CommonTater Magazine), Butternut Squash Soup, and a fall salad full of greens and topped with red grapes, curried cashews, and an easy honey and mustard vinaigrette.
The sliders were assembled early that morning and set aside, I simply placed the pans into the oven for 20 minutes to heat them through, the salad ingredients and dressing were prepped after the sliders and awaited a quick toss together in the big salad bowl. The soup ingredients were stirred together into their own crockpots and them left to simmer away on my counter top until we were all ready for dinner that evening.
When the time came we were able to go straight from the work to setting our books and papers aside to fill our plates and bowls so we could gather together around the dining table.
It all worked out rather well… except… I had forgotten about my finicky oven and the “hot spot” when I loaded all the pans of sliders into it. We ended up with half a pan of burnt ham sammies. Uggg. Such is life... you can have the best of intentions but things do not always work out perfectly.
Thankfully this is a laid back group and no one was bothered much by the few blackened buns.
B u t t e r n u t S q u a s h S o u p
32 oz vegetable stock
1 large carrot (peeled and sliced)
1 apple, peeled (cored, diced into cubes)
½ large yellow onion (diced)
1 butternut squash (peeled, diced into cubes)
1 sprig fresh sage
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup (canned) unsweetened coconut milkOptional Garnish: coconut milk and a sprinkle of black pepper and paprika
Add all of the ingredients except for the coconut milk into a 6 quart crock pot or slow cooker (this includes the vegetable stock, carrot, apple, onion, butternut squash, sage, garlic, ginger, salt, pepper, cinnamon and nutmeg).
Cover the crock pot and cook for about 5 hours on high.
Using an immersion blender carefully puree the soup until it is smooth. * You can also use a blender and puree the soup in batches, however please be very careful, the soup is HOT!
Once pureed add the coconut milk and stir to combine.
Serve in bowls with a sprinkle of black pepper, a bit of paprika, and a swirl of coconut milk to garnish.