There's something about making homemade soup that feels very domestic goddess.
Perhaps that's just my own delusional thinking... But I do know that not so long ago, I definitely didn't think that making my own soup was something that I could/would ever do.
Surprise, younger self! We did it! *High fives myself*
So I guess I can't really speak on behalf of all soup recipes, but this butternut squash soup I'm sharing with you today is SUPER easy. The most painful part of the entire process is having to smell the aroma of savory vegetables roasting in your oven for an hour. Life is hard, right?
I'll break it down for you.
Preheat your oven, throw some veggies on a tray, pop it in the oven for an hour, blend em' up, pour it in a bowl, and dive in head first.
What? That's not the best description of a recipe from a food blogger you've ever heard/read?
Okay, but for real - this Creamy Roasted Butternut Squash Soup is amazingly delicious. For being made up of such simple ingredients, it is incredibly rich! (I think we can thank the velvety coconut milk for that one!)
This is the perfect meal to warm you up on a chilly fall day. And for a quick and easy lunch to take to work, make a batch of soup the night before and bottle it up in mason jar. Your co-workers will be jealous ;)
I do think that next time I will experiment with adding carrots and possibly more garlic! What do you add to your butternut squash soup? Let me know in the comments!
xoxo - Cort
- 1 - 2 lb. butternut squash, cut in half and seeds removed
- 1 yam/sweet potato
- 1 medium onion, cut in half
- 2 stalks celery
- 1 clove garlic
- 1 can organic light coconut milk
- 1 teaspoon ground cumin
- to taste salt and pepper
- for garnishing cilantro