I think I’ve just about had enough of summer. The soft, juicy peaches are losing their perfectly ripe touch and fresh baby spinach is becoming tougher, hardier, and more bitter. Thoughts of frost-encrusted leaves crunching underneath my warm, fuzzy boots on crisp mornings are flooding my mind, and this warming, spiced bowl of autumn is making me want the season to change more than anything.
There’s almost nothing I love more than steaming hot, filling soup which streams down your insides as you slurp it up. This rich, creamy, tangerine-hued soup ticks all my boxes and is one of my ultimate favourites. Mellow, thick butternut squash with just a few other ingredients makes for an easy, simple, yet complex meal. Laced with a swirl of coconut milk sour cream, it’s out of this world.
Orange is so next season.
butternut squash soup
Prep Time: 10 minutes
Cook Time: 40 minutes
- 1 stalk celery, chopped
- 2 medium sweet potatoes, cubed
- 1 butternut squash, peeled, seeded, and cubed
- 1 litre vegetable stock
- salt & pepper, to taste
1. Place all of the vegetables in a large pot, then cover with vegetable stock.
2. Bring to a boil, reduce heat, add the lid of the pan, and simmer on medium low for 40 minutes.
3. Blend in a blender or with a stick blender, season, and serve hot.