Hi Flexfam, Niki here. Happy February! It’s so cold out! Today, I pulled up the weather for the week and thought I had accidentally pulled up my homeland- which some of you know is Alaska. You know what this Alaskan eats when it gets cold? Comfort food. The key is to make something that won’t make you regret it later. I found the original butternut soup recipe on Tera’s Kitchen, which I’ve talked about before. (Here’s a link for $40 off). This is my very favorite soup recipe because it is completely dairy free. A lot of creamy soups use heavy cream to get their consistency and it never fails to make me feel sick. I’d rather get my dairy in grilled cheese sandwich form (which, coincidentally, is what I make with this soup recipe). So- on to the soup!
Butternut Squash Soup
Serves: 2 for dinner (bowl) or 4 for lunch (cup). Time to table: 25 minutes Calories: 490
- .5 ounce vegetable stock concentrate
- 1/c cup sliced apples (skin on)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 2 3/4 cup cubed butternut squash
- 1/4 medium onion, sliced (or 2 oz)
- 1/4 tsp coriander
- 1/4 tsp dried thyme
- 1/4 tsp salt & pepper
- Prep the ingredients. Whisk together the stock concentrate with 2 cups of hot water. Slice your apple.
- Cook the soup- heat 1 Tbsp butter and 1 Tbsp oil over medium heat. Add squash, onion, and apple slices. Saute for 5 minutes.
- Add stock, 1/4 tsp each thyme, coriander, salt and pepper. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until tender.
- Blend. Transfer to a blender (we use a vitamix on the soup setting) and process until smooth.
pro tip- add toasted walnuts or sunflower seeds for a tasty protein kick.
If I’m making soup dinner, I’ll sometimes add mini grilled cheese sliders to this to keep the other half of Flex happy (Bryan’s not a just-soup-for-dinner kinda guy). You can put any leftover apple slices in your sandwiches for some added crunch!