Aaaaah Fall – that weird time of year where one day you’re convinced it’s still Summer and the next day you can’t leave the house without gloves and a scarf.
Temperatures dropped rapidly yesterday and we hit a record low of 26 F last night. My boyfriend Phil and I are trying to cut down on our carbs, so our usual go-to Ramen wasn’t an option for dinner tonight. We quickly decided to try to make some butternut squash soup and, boy, was that the right decision.
This recipe is super easy, only requires six ingredients and only a minimal amount of chopping since everything will be cooked down anyways. All in all, it took a little bit over an hour to make – an hour that included each of us taking a shower. Plus you can make some super tasty roasted squash seeds that are great to snack on. And you’ll have enough soup to feed you for several days for only about 10 dollars!
- 6 carrots, cubed
- 1 medium butternut squash, cubed
- 1/2 of a large, sweet onion, diced
- 4 cloves garlic, chopped
- 1 tbsp chopped ginger (if you like ginger, add more! I was careful because Phil isn’t the biggest ginger fan)
- 1 gallon stock (we used beef stock but any kind will work!)
- oil, salt, pepper to taste
Heat up the oil in a large pot. Add the onion and cook on low for about 10 minutes. Then add the ginger and garlic, plus some salt and pepper to taste. Let cook for another 5 minutes. Add the squash and carrots and fill up the pot with your stock. Bring to a boil while covered, then let simmer for about 30 minutes.
After the soup has simmered, check if the carrots can be poked with a fork. If yes, add your soup in small portions to a food processor or blender and pulse it to the desired consistency (if not, continue to simmer for a few more minutes). And that’s all you need to do! Your soup is ready to serve. Some recipes I got my inspiration from added coconut milk to the soup, but honestly, I think it was creamy enough without anything else.
As an added bonus, I put some pumpkin seed oil and roasted seeds on top of my soup. My boyfriend didn’t like the extra crunchiness and just ate the soup as was. Either way, this was a super easy, tasty, cheap and healthy dinner!