I know I’m not alone in saying “I’m cold!” Seriously, this Polar Vortex is insane and I hope wherever you are, if you’re being affected by this, you stay inside and stay warm!
The past few days has consisted of lots of soup, hot tea and coffee, pajamas and sitting under blankets. I refused to leave the house Monday, despite a text from my parent’s proclaiming hot and delicious potato soup for dinner. Thankfully, I thought ahead Sunday and bought everything I needed for Butternut Squash soup. I thought about making the same recipe I made last time but when it came down to it, I decided to change it up. And boy oh boy was this good.
I shared this picture via social media Sunday night and was immediately bombarded with requests for the recipe. Sorry to make you all wait so long, but I assure you, this was well worth the wait.
Butternut Squash Ginger Soup
- 2 – 12 oz bags precut butternut squash (or cut it yourself but it’s a pain in the butt to cut and peel IMO)
- 1 onion chopped
- 1/2-1 cup celery chopped (I used the inside ribs with the leaves)
- 2 gloves garlic, grated
- Salt and pepper
- Coconut oil
- 1 qt box veggie stock
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/4 tsp paprika
Toss butternut squash and onion in a little coconut oil and roast in the oven at 400* about 20-30 minutes or until soft. Meanwhile, cook the celery and garlic in coconut oil on the stove until soft (then set aside).
When the veggies are roasted, toss them + celery and garlic into a blender or food processor along with veggie stock and spices and blend.
Once fully blended, pour soup into a pot on the stove and heat through. Taste and add any additional seasonings as needed.
Serve and enjoy!
(Note: You can top yours however you’d like but I used coconut butter shavings & cashews. SO good!)
You can have as is or do as I did and top with shavings of coconut butter + cashews. Seriously delicious!
Are you being affected by the Polar Vortex?
How are you staying warm?