soup recipe

Six step simple squash soup! (A yummy tongue-twister of a dish)

True confessions. I used to be intimidated by squash. Its shape is weird. I didn't know what it tasted like. I never ate it growing up. Then I bought some butternut squash soup at Whole Foods and I liked it. A lot. Then my friends made it. I liked it even more. Finally, my daughters made it. It was delectable. I finally decided to go for it myself, before my cat got into the act!

Step one. Grab the squash and stick it in the oven at 350°. That's it. No fuss, no muss.


Step two: Let it cook long enough so that it looks mushy (about 20-30 min). Then peel it by hand.


Step three: Sauté onions, peppers, carrots---whatever you have on hand, really---in butter or coconut oil or your favorite saturated fat. :)


Step four: Add broth.


Step five: Start cutting off chunks of the squash. Get rid of some of the stringiness in the middle (but set aside the seeds for toasting and enjoying at a later time, if you want).


Step six: Toss the 3-4" chunks in the pot and blend it all up with a hand blender.




That's all there is to it! Once you've got the basics down, you can spice it up (literally) with paprika, garlic powder, turmeric, coconut milk, whatever you like! But it's perfectly yummy this plain and simple way, as well!

Let me know if you give it a whirl! Here's to making intimidating vegetable-itis a thing of the past!