This week’s soup comes from my mom’s endless supply of delicious recipes!
The butternut squash makes this soup thick and hearty, as well as bringing loads of nutrition with it, which we all desperately need this time of year. I have been loving having this along with some nice sourdough (or bruschetta!) for weekday lunches recently.
- 1 medium butternut squash
- 1 apple
- 1 onion
- 3 cups vegetable broth
- salt and pepper to taste
- optional plain coconut yogurt (highly recommend Coyo)
**This recipe is good on its own but even better when you add some extra spices. For a classic savoury soup, add some thyme and bay leaves. I took a different route, adding 1/2 tsp turmeric, 1/2 tsp garam marsala and 1/2 tsp cumin as well as a few shakes of chilli pepper flakes for a bit of heat.
- Chop squash into 1 inch cubes, removing the outer skin. Put in a roasting tray and bake for 20 minutes at 150C, or until soft.
- While the squash is in the oven, chop an onion and sauté for a few minutes either in a bit of olive oil or water.
- Chop apple into cubes and add to the pot.
- Add broth and any other spices, cover with a lid and simmer until squash is ready.
- Blend all together until smooth.
- Once in the serving bowl, add 1 tbsp of coconut yogurt to the top.
This makes 3 – 4 lunch portions.
Making big batch soups for lunches is working out really well for me as I don’t have much time to make lunch through the week. Having a healthy option available has really helped me cut out a lot of bad eating habits as well.
Let me know if you have some favourite soup recipes that I need to try!