A new year has arrived and I know for many it’s resolution time. I’m not a new years resolution kind of person. I don’t even like making a goal for the month, let alone 12 of them! I prefer to wake up each morning (I’m a morning person- can you tell?), see how I’m feeling and set goals for that day. It’s a way for me to remember that each day can be whatever I want it to be.
My goal for this post is for you to read it and be inspired to make butternut squash soup. Why? Because there’s nothing better to indulge in on a chilly winters evening than this:
Butternut Squash Soup
With a gentle hint of sour from the apple, this creamy soup is savoury and sweet all at once. Serve with a piece of toast and you’ve got a perfect winters dinner.
- 1 medium butternut squash, seeded, skinned and cut into cubes
- 1 large carrot, peeled and cut into chunks
- 1 Granny Smith apple, cut into chunks
- 1 medium onion, cut into chunks
- 1 tbsp Earth Balance Buttery Spread (or vegetable broth for oil-free option)
- 4 cups of vegetable broth
- Add cubed butternut squash and carrot to a medium sized pot. Add broth and bring to a boil over medium heat. Reduce the heat to low and simmer.
- Meanwhile, saute onion and apple in the Earth Balance (or vegetable broth) until they are soft and onions are translucent.
- Add onion and apple mixture to the butternut squash pot. Continue to simmer until all veggies are tender when poked with a fork (approximately 10- 15 minutes).
- Remove from heat and use an immersion blender to blend until smooth.
- Serve and enjoy!