Stuck in the Arctic Freeze? Don’t bury your head in the snow, instead stand on up, and cook some delicious soup! (Or, you could take out one of the soups you froze in individual portions like Southwest Turkey Soup.) As for me, I’ll be warming my heart with butternut squash soup.
Butternut Squash Soup is not only hearty enough to get you through a cold winter day, but has a mild heat from an array of spices to give you the energy boost you need. It’s also one of the best soups to freeze as there is no corn or rice. Here you go, enjoy!
Warms Your Heart Butternut Squash Soup
Allergies: Celiac Friendly. Contains soy in Earth Balance.
- 1 tbsp. of Earth Balance Vegan Buttery Stick
- 1 medium-sized onion
- 2 lbs. squash
- 4 apples
- 1 jalapeño (take out the seeds)
- 2 tsp. salt
- 1½ tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. ground ginger
- ¼ tsp. cayenne pepper
- ¼ tsp. ground black pepper
- 2 cups gluten free chicken stock (Vegan Note: Massel’s is vegan, or you can substitute in a vegetable stock.)
- Optional – Sour cream, lemon juice, extra jalapeños and apples (other garnishes that fit your allergy needs)
- Melt Earth Balance in a saucepan over medium heat.
- Dice the onion and add to the saucepan. Cook and stir occasionally for 4-5 minutes.
- Chop and add the squash. Stir off and on for 10 minutes. (Make sure there are no seeds!)
- Add chopped apples, diced jalapeño, salt, pepper, and spice.
- Add enough water to cover the ingredients (≈ 2.5 cups), and bring the pot to a boil.
- Reduce to a simmer, and cook until all the vegetables are soft (≈ ½ hour).
- Purée in a food processor until smooth. (You may do this in batches). Then, return to saucepan with low heat, adding more water if necessary to thin.
- Serve and garnish with allergy friendly toppings of your choosing.
Yield: 6 servings.