butternut squash, sweet potato & carrot soup

As I hear of first snow falls in certain parts of the northern hemisphere, the weather is finally just cooling off where I live. This has me in the mood for all kinds of warming foods & drinks that celebrate this time of year.

I wanted to share with you one of my favorite recipes. Honestly, I don't really enjoy soups at all, but this one I could seriously eat all the time. I use all kinds of bright colored vegetables to make it, as I feel the color plus the vibrant taste really help you feel alive during autumn & winter. And while I especially enjoy the flavors in this soup (as does everyone I've ever shared it with), I also really appreciate how inexpensive it is to make. The luxurious texture, amazing color & taste all come at a very cheap price.

I hope you get the chance to try this recipe, play around with it & see how you like it!

Butternut squash, sweet potato & carrot soup
Serves 2

1 medium onion, chopped
1 small sweet potato, peeled & cubed
About 1 cup of butternut squash, peeled & cubed
2 medium carrots, peeled & sliced
1 clove of garlic
Salt, to taste 
1/2 of a cube of vegan broth (about 1 tsp)

In a medium pot set at medium heat, sautée the onion either with the broth & just enough water to help break it down. Once translucent, add in the garlic & cook for about 1 minute, stirring occasionally. Add in the rest of the vegetables, stir a few times, then add water until the vegetables are barely covered. Bring to a boil, then cover with a lid & turn the heat down to simmer. 
Cook for 15-20 minutes.
Place the contents of the pot in a blender, or you can use a hand blender if you have one. Blend everything together until smooth. You can taste it at this point & add salt if you need to. Serve topped with cracked pepper & a drizzle of extra virgin olive oil.

What is a seasonal food recipe you've been loving recently? Please share it with me!
Until next time.

No comments:

Post a Comment

pale lily. All rights reserved. © Maira Gall.