This post originally appeared on my former website, Fighting for Wellness, in September 2012.
Today the high was in the mid- to upper-60s and I was craving soup all day. Luckily I had bought some vegetable broth and a butternut squash when I went to Whole Foods last weekend and had several carrots and onions leftover from my organic produce box delivery. Having never made soup from scratch before (unless you count helping my mom make vegetable soup for canning as a kid), I wasn’t sure where to start. Still, I knew I wanted soup and was able to figure out the basics with a quick Google search. Lucky for me, it turned out to be a lot easier than I expected and really hit the spot.
1 medium butternut squash, peeled and seeded 4 carrots, peeled and chopped 1 medium onion 2 Tbsp. extra virgin olive oil 4 c. vegetable broth 1 Tbsp. garam masala 1/2 tsp. ground ginger 1 tsp. salt 1 tsp. black pepper
After peeling and seeding, chop butternut squash into cubes and set aside. Cook chopped onion in olive oil in a large pot until pieces are soft and becoming translucent. Add vegetable broth, butternut squash, chopped carrots, and spices to pot and bring to a boil.
Continue to cook on medium-high until squash is cooked through and tender (about 20 minutes). With a slotted spoon, remove vegetables from broth and add to blender then blend until smooth. Add butternut squash mixture back to pot of vegetable broth and stir to combine. Ladle into a bowl and enjoy!
This soup ended up much spicier than I anticipated, but as a lover of spicy foods I was in heaven. I even paired mine with some wasabi rice crackers, because that’s just how I roll. Try it out and let me know what you think!