Tis the soup season! I am a HUGE soup lover, it is the perfect meal for warming both the body and soul on a chilly fall night. It is also a great way to load up on veggies and get some meal prep done (you can make large batches and freeze for future meals).
This tasty butternut squash soup is vegan, filled with nutrients, and it's freezer friendly.
It is also filled with vitamin A, vitamin C, fibre, potassium, and other important nutrients and minerals. Enjoy this on a cold fall evening with a small piece of warm and crusty bread.
(side note: I topped my soup with some parmesan cheese)
Makes 12 servings
1 sweet onion, chopped
1 tbsp. vegetable oil
2 sweet potatoes, peeled and chopped
1 butternut squash, chopped
½-1 tsp. nutmeg
2 medium zucchini’s, chopped
8-10 cups vegetable broth
½ cup coconut milk (optional or milk of choice)
Salt and black pepper to taste
Heat a pot with some vegetable oil, add onions and begin to sauté for 3-4 minutes. Add sweet potato, butternut squash, and zucchini. Continue to sauté for 2-3 minutes. During this time add nutmeg, salt and black pepper. Add vegetable broth and more seasoning.
Simmer on low-medium heat, covered for 40 minutes.
Set aside and puree with hand blender. Option to include ½ cup milk to enhance creaminess.
Top with roasted pumpkin seeds.
Cheers to happy and healthy eating! :)
Eat Right Feel Right - Angela XO