It is the perfect time of year for soup. As soon as a chill comes in the air—or even a rain, I am at the stove cooking up a soup! I just love it!
Soups can get boring fast so I am always on the hunt to try new ways to create a tasty bowl. I usually try my best to cook with the seasons–not only is everything wayyyyy cheaper but the produce is also more likely to be fresh and it is loaded with the right nutrition needed to get you through the season.
Lets talk money. I mentioned just a second ago it is cheaper to buy in-season produce to save money. Pro-tip 101: You’re not just at my web page for my tasty recipes, you’re here to get tips to save money. So this is a big one! Set your meal plans on seasonal cooking and you’ll be sure to see your wallet with more cash. I also recommend shopping at farmers markets or just a local farm. Not only is it putting direct money in our local farmers hands it is a great way to save. For example, I got this beautiful roughly 4 pound squash from my local farmers market for $1.50! At my local grocery store it is on sale for $1.49/lb. So by shopping at my farmers market I saved almost $5. Shopping this way definitely makes it more accessible to add in lots of fresh veggies to our meals!
I have a little twist to my soup! I actually learned this great trick for making my Butternut Squash Soup from one of the ladies from my church. She actually has a great garden and has given me wonderful gifts of produce overtime. Pro-Top #2 make friends with people with gardens. 😉 Her tip was to add in apple juice instead of a broth. It adds such a great sweetness to the soup and brings out the squash flavor. So I am incorporating her fantastic idea into this recipe. I cant wait for you all to try it! You’re going to love it!
What You’ll Need:
1 large butternut squash (don’t worry too much about the size–we’re making soup and its very flexible!)
1 yellow onion
2 tbsp olive oil
3 cups of apple juice (not from concentrate)
3 cups of almond milk
2 cloves of garlic
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg
1/2 tsp peprika
2 springs of rosemary
2 springs of thyme
How to Prepare:
On a sheet pan place a butternut squash sliced in half, cut side down. Bake at 400 degrees for 50-60 minuets or until fork tender. Once its fully cooked, remove seeds.
While the squash is cooking, saute a sliced onion on med-low heat in olive oil until golden brown. Add in chopped garlic and allow it to cook for another minuet or two. The garlic cooks fast so keep an eye on it!
Scoop out the butternut squash out of its peel into the pot. Give it a good stir.
Add in the remaining ingredients and allow it to cook until it reaches a boil.
Pour the soup into a blender until fully pureed. Pour soup back into pot and return to a boil. Allow the soup to simmer for about 30 minuets or until it has reduced and thickened. Feel free to garnish with leftover herbs.
Serve warm. Enjoy!!
| Prep Time | 5 minuets |
| Cook Time | 90 minuets |
| Servings |
people
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- 1 large Butternut Squash
- 2 tbsp olive oil
- 1 yellow Onion
- 2 cloves garlic
- 3 cups apple juice
- 3 cups Almond Milk
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Ground nutmeg
- 1/4 tsp Paprika
- 2 springs Rosemary
- 2 springs Thyme
Ingredients
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- On a sheet pan place a butternut squash sliced in half, cut side down. Bake at 400 degrees for 50-60 minuets or until fork tender. Once its fully cooked, remove seeds.
- While the squash is cooking, saute a sliced onion on med-low heat in olive oil until golden brown. Add in chopped garlic and allow it to cook for another minuet or two.
- Scoop out the butternut squash out of its peel into the pot. Give it a good stir.
- Add in the remaining ingredients and allow it to cook until it reaches a boil.
- Pour the soup into a blender until fully pureed. Pour soup back into pot and return to a boil. Allow the soup to simmer for about 30 minuets or until it has reduced and thickened.
- Serve warm. Enjoy!
