It's that time of year for a cozy and super nourishing soup Recipe. This specific recipe is on repeat in our house ALL year round, but it's especially perfect for "soup season" because it gives off such cozy vibes and it's also incredibly nourishing with a ton of vegetables and fall aromatics that are great for boosting immunity!
This recipe has evolved from a combination of recipes I’ve tried over the last few years. I love to experiment with cooking, especially with soups. I often start with a recipe but typically turn it into my own thing and with all of the variations I’ve tried, it’s never been anything but delicious! Have fun experimenting with different veggies, spices and adding some heat if you prefer a little bit of spiciness!
Ingredients:
A mix of your favorite root vegetables, peeled and roughly diced-I like to use the following:
1 sweet potato
2 cups of cubed butternut squash-oven roasted prior to adding to soup (buy it pre-cut to make this step easier)
3 carrots
1 can of pumpkin puree
½ bulb of fennel
3 cloves of garlic
¾ cup of diced yellow onion
1/2" piece of ginger
1-2 cups of vegetable broth (to the consistency that you prefer-you can always add more later)
1 can of canned coconut milk
½ tsp ground turmeric
1 tbs honey
Salt and pepper to taste
3 tbs olive oil
Optional: Dash of heavy whipping cream, half and half or additional coconut milk for extra creaminess
Garnish Options:
Pumpkin seeds
Sunflower seeds
Harissa
Cilantro
Directions:
- Toss butternut squash in olive oil, salt and pepper, then roast in the oven at 400 degrees until tender. The squash can often be found pre-cut in the grocery store and makes this step a breeze!
- Chop all other vegetables (or buy pre-cut when possible for a quicker meal.)
- While the butternut squash is roasting in the oven, add sweet potato, carrots, fennel, garlic and yellow onion to pre-warmed olive oil in a large pot. Season with salt and pepper. Cook until softened and lightly golden, about 10–15 minutes over low-medium heat.
- Add in the oven roasted butternut squash, pumpkin puree, vegetable broth, turmeric, honey, and coconut milk. Season lightly with salt and pepper. Bring to a light boil, then simmer for 25-30 minutes.
- Transfer soup to a blender or use an immersion blender to puree the soup to a creamy consistency.
- Add soup back to the pot and taste test. Add salt or pepper to taste, additional broth or cream (coconut milk, half and half or heavy whipping) as desired
- Pour into bowls and garnish-see garnish ideas below.
Garnish Ideas:
-roasted pumpkin and sunflower seeds--toss in a small pan with hot olive oil until seeds start to darken and some seeds begin to pop.
-Fresh herbs: Cilantro goes especially well with this soup but any combo that you like will work.
-Harissa-a drizzle of harissa adds a deep earthy heat that tastes so good!
