Easy and Delicious Butternut Squash Soup-21 Day Fix Approved
So my mom came over last week and brought this delicious butternut squash soup that she had made. I could not stop thinking about it and how incredibly comforting and yummy it was! So I texted her and asked her to send me the recipe. I love my mom, but apparently she has not yet figured out how to copy, paste, and text links. She texted me a rogue recipe from what she remembered doing, not all of the measurements were included. That was ok, I mean it's soup how hard can it be?
I decided to pretty much just do my own thing and the result was as delicious as I remembered the first batch being! This was super easy and I made it while my three maniacs, I mean children were playing and tearing apart my tupperware drawer.
I also included ingredient modifications to make this soup 21 day fix approved!
So here is what I did:
- 1 whole large butternut squash (peeled, seeds removed and small cubed, about 1/2 in pieces)
- 1 large vidalia onion, diced (its what I had I'm sure any onion would do)
- 4 celery stalks (hearts), diced
- 2-3 carrots, diced ( I only had baby carrots so I eyeballed it)
- 2 small-medium potatoes, cubed in 1/2 in pieces ( I had one sweet and one red on hand but either would do!)
- 3-4 tablespoons of butter (depending on your preference or you could use olive oil)
- 1 32 oz box of chicken broth (or vegetable if you want this to be vegetarian friendly)
- Sour cream, optional (dollop on top of each bowl if preferred, I prefer it!!)
- 1 1/2 teaspoons curry powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons good vanilla extract
- Salt and pepper to taste
To make this recipe 21 day fix approved swap the following ingredients:
- use only sweet potatoes, not white potatoes
- use reduced or no sodium broth
- instead of butter use coconut oil
- instead of sour cream add a dollop of non-fat greek yogurt
- use sea salt instead of regular table salt
1. Cube and dice all vegetables.
2. In the bottom of a large pot melt the butter. Add all of the cubed/diced veggies, season with some salt and pepper. Saute for 5-10 minutes until vegetables are semi-softened.
I covered the pot for a few minutes to help move along the process.
3. Add the chicken broth/stock and spices. Bring mixture to a boil.
4. Cover, reduce heat to low and simmer for around 40 minutes or until veggies are softened. You can remove the cover for the last 10 minutes if you feel there may be too much liquid.
5. Remove pan from heat. Using an immersion blender, blend the soup until smooth. You can also do this in batches in the regular blender but be very careful and only do a little at a time, you can easily get burned.
6. Ladle into bowls and serve topped with a dollop of sour cream. (You can also add heavy cream to the soup if you want to give it a creamier flavor).
This recipe SERIOUSLY screams fall to me. I PROMISE you will soooo love this soup, if you try it let me know!!