Carrots, apples and butternut squash for the base of this delicious and filling clean-eating soup. Spiced with cinnamon, ginger and more, this is a delight that will satisfy and warm you up on even the coldest winter days.
Whew - here we are! Another Monday, come too soon following a weekend filled with fun and friends.
Not that I'm too mad about it, because there are some fun things in the pipeline! The first of which is that I'm seeing my FAVORITE comedian of all time, Iliza Shlesinger, on Thursday!!!! I'm so excited I literally cannot handle it. If you're looking for a good laugh, check out her comedy on Netflix, Spotify or Youtube.
#2 is, of course, that I'm heading to ITALY on Sunday! I cannot even contain my excitement about all the wine and pasta in my near future. AHHHH. And, in my final "make all the Italian things before I actually go there and ruin my taste for fake Italian food forever" move, I have Cannoli Cream Puffs comin' up on the blog this week. Yes. This is happening.
And, today you're getting this delicious soup! Something called a "Polar Freeze" hit DC this weekend, which sounds like a Gatorade flavor but actually just means that it was FREAKING FREEZING ALL WEEKEND and I took an Uber 7 blocks on Saturday night and was hardcore judged by my Uber driver but whatever, it was cold and there were vodka sodas to be consumed. Moving on...
People often think of comfort foods as being heavy, but when you have a healthy and delicious soup like this one, it doesn't have to be! Made completely vegan and gluten free and JAM-PACKED with nutrients, this is a comfort food to be proud of. Enjoy, friends!
Carrot, Apple & Butternut Squash Soup
To make this soup, you will need:
- 1 T olive oil
- 2 cloves garlic, minced
- 1/2 sweet onion, diced
- 1" ginger, diced (I used my dehydrated ginger flakes because I had it on hand, but tbh I prefer fresh ginger)
- 1 apple, peeled and diced (I used gala)
- 1/2 cup carrots, chopped
- 1 butternut squash, peeled and diced
- 4 cups vegetable stock
- 1/2 cup coconut milk (light or regular)
- 1 t turmeric
- 1/2 t cinnamon
- Salt & pepper, to taste
- Red pepper flakes, for garnish
I find that this recipe goes best if you chop up all your veg ahead of time, so let's do that first! Check out that beautiful squash, guys. I'm in love. Once that's done, let's get cooking!
Begin by heating your olive oil in a large pot over medium-high heat. Add the garlic, onion and ginger and sauté, stirring frequently, for 3-4 minutes until onion begins to soften and the mixture is fragrant. Add the apple and carrot and cook 5 more minutes, stirring frequently. Add the butternut squash, spices and vegetable stock, bring to a boil, then reduce to a simmer. Simmer for 25-30 minutes, until the vegetables are tender.
Remove the pot from heat and use an immersion blender to blend everything together until smooth. Stir in the coconut milk, then serve!
This soup is best served alongside a hearty slice of toast and with your 7th episode of Gossip Girl of the day. What, is that just me? Please say it's not just me.