I have been slacking but with good reason. Many tests and life events have happened in the past two weeks and when my brain is busy and in a funk I get writer’s block. But it’s all good because things are looking up and hopefully the weather is getting cooler soon!
One of my favorite meals to eat during the fall/winter months is butternut squash soup. Maybe it’s the color or the slight pumpkin-y and smokey notes, but something about it makes me want to curl up and watch a Halloween movie. I pretty much made up this version, because I noticed that a lot of the more traditional recipes (like this one and this one) call for butter and half and half – not healthy ingredients and completely unnecessary. The squash should make the soup creamy enough and with a little olive oil it’s perfection. I know parts of this might sound vague but it’s really open to your tastebuds and how much of everything you want to add.
Vegan Butternut Squash Soup
- 2 bags of Archer Farms (aka Target) Steam-in-bag Butternut Squash (they are 12oz packages)
- about 16 oz of vegetable broth
- 1 clove of chopped garlic
- half an onion, chopped
- olive oil
- black pepper, salt and the all important pumpkin pie spice
- Add the chopped onion and garlic into a pot with the bottom coated in olive oil. Salt and cook until golden brown.
- In the meantime, follow the directions on the packages of squash and microwave them until defrosted.
- Once your onion and garlic have browned, add in the heated up squash and the 16oz of vegetable broth (I buy the 32oz box and use half to start with).
- Lower the heat and break out your handheld or regular blender and blend the ingredients together. This is the point where you’ll know if you want to add more vegetable broth to make it creamier.
- Heat thoroughly and season to taste.
It’s honestly so easy and delicious. I love pairing it with chicken or just eating it alone and it makes great lunches for the rest of the week.
Lastly, if you’re a coffee drinker like I am and LOVE Starbucks’ Pumpkin Spice Latte I have a much healthier, cheaper and easier version for you. This beautiful little bottle of coffee creamer tastes identical to the coffeehouse version and for a fraction of the price. For more product information, follow this link.
If you’re a vegan or don’t drink dairy, check out this recipe my mom shared with me that she says tastes just as tasty.
Do you guys have any fall recipes you can’t wait to make when it cools off?