Butternut Squash Soup

Ingredients:

  • 4 lbs butternut squash (peeled, deseeded and cut into bite size pieces, around 1” cubes)
  • 1 large onion (diced)
  • 2 bay leaves (whole)
  • 2 apples [gala or fuji] (peeled, cored, and cut into small-medium sized pieces)
  • 5 cups of veggie broth
  • 1 medium/ 2 small potatoes [white, yellow, and/or purple]
  • 1- 1 1/2 tsp salt [ground Himalayan Pink]
  • 1/2 tsp garam masala [see notes if unavailable]
  • 1/4 -1 tsp cayenne pepper
  • 1 TB olive oil
  • 1 TB unsalted butter or coconut butter

Note: If you don’t have garam masala, you can use a mixture of 1 tsp ground cumin, ground cinnamon, mixed with 1 1/2 ground coriander, cardamom, black pepper, and 3/4 tsp ground cinnamon, and 1/2 tsp ground cloves. As many of those spices is best to replicate a typical garam masala. Peel the butternut squash using a peeler or knife. Cut of the ends, then in half. You can easily scoop out the seeds using a spoon; treat it like getting the insides out of a pumpkin. Dice from there and enjoy!

Instructions:

  • Heat up the oil in a large pot over medium-high heat. Add the onion, bay leaves and cook for 4-6 minutes. Cook until the onions are soft and lightly browned.
  • Add the butternut squash, garam masala, and cayenne pepper into the pot. Cook for 10 minutes, or until the veggies are lightly browning.
  • Toss in the apple slices, mix thoroughly and cook for 3-4 minutes.
  • Add the potatoes, salt, and veggie broth. Mix and bring to a boil.
  • Reduce the heat to a simmer (anywhere from low to low-medium heat, depending on the stove top) and cook for around 30 minutes. Everything should be soft and tender; if you use a fork you should be able to slide it in without any resistance.
  • Turn off the burner and remove the bay leaves.
  • Puree the soup using an immersion blender (emulsion), a hand-mixer, etc) or regular blender until you achieve a smooth and homogeneous mixture.

Note: You can garnish the soup with parmesan cheese or even add some hot sauce to add extra flavor and depth to this hearty and delicious soup. This dish can be stored in the freezer for months and can thaw within a day, but it’s best to allow the soup to thaw over night. 

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