Happy Monday! It’s the start of Seven Days of Soup here on The Simple List and I’m kicking it off with the perfect fall recipe. Pumpkin Spice may be the prelude flavor of fall, it certainly steals the show up until Halloween, but as Thanksgiving rolls around, the spotlight shifts to butternut squash.
Make It Your Own
This particular recipe is dairy-free, gluten-free, sugar-free, Whole30 approved, you name it. But it’s so customizable that you can really create it to fit whatever you’re feeling. If you want it completely vegan, use vegetable broth (
Preparing the Squash
Butternut squash, like spaghetti squash, can be a little difficult to cut and de-seed. Ali from Gimme Some Oven has a great guide that explains how to select the perfect squash and tips for making it easier to cut into. If all of that just sounds like too much, you can buy it pre-cubed in the frozen section at Whole Foods. Now, I’m normally against pre-cut vegetables because they upcharge you out the wazoo, but in this case, it may just be worth it. I won’t judge.
As this soup simmers on the stove, your kitchen will start to smell like Thanksgiving. It’s incredibly intoxicating and the perfect dish to put on if you’re having guests over. They’ll be so impressed and your kitchen will smell amazing, no candles necessary! But if the soup is just for you, go ahead and make the whole batch- store half in the fridge for quick, easy meals throughout the week and place the other half in the freezer to dethaw later on.
A Helping Hand
Now, there are two life-saving tools when it comes to making soup. Number one, an immersion blender. This KitchenAid one from Target comes with all of the bells and whistles. It’s super easy to set up, use, clean. It’s like a magic wand and the best part is that there is no transferring boiling hot soup in and out of the pot. You simply place the immersion blender directly into the pot and “stir” the soup smooth. You can blend the soup in a blender, Vitamixes are amazing at pureeing soups to a very smooth, velvety texture. But you have to do it in batches or else you run the risk of overflowing your blender. The back and forth can get messy, but the method is up to you! The second tool you shouldn’t live without is a great soup pot. You have probably seen my Le Creuset numerous times on my Instagram, it’s one of my all-time favorite kitchen items. The cast iron cooks everything so evenly, it cleans easily, and you can serve straight from stove to table and then store in the fridge. They’re not exactly cheap, but it will last you forever!
Finish It Off
And to top things off, literally, I toasted up some pumpkin seeds on the stove with a little olive oil and salt. I suggest buying the unsalted version of pumpkin seeds in the bulk section, 1) because you only need a small amount and 2) that way you can control how much salt actually goes on them. I sprinkled them over the soup and crumbled up some goat cheese for extra creaminess and flavor. If you want to keep the soup dairy-free and Whole30 compliant, simply nix the goat cheese. Other delicious toppings would be walnuts, a drizzle of coconut milk, parmesan cheese, rustic bread croutons, whatever you’re feeling or have on hand.
I can’t wait to see how you all make this soup your own! If you make this recipe, or any others, don’t forget to tag @TheSimpleList and #TSLSevenDaysofSoup!
- 2 c broth (vegetable, bone, chicken, whatever your preference)
- 4 cloves garlic
- 1 large carrot, roughly chopped
- 1 granny smith apple, diced
- 1 medium butternut squash, cubed or 2 packages of frozen
- 1 white onion, roughly chopped
- 1 sprig of fresh sage
- 1 tsp cayenne
- 1 tsp cinnamon
- salt and pepper to taste
- 1/2 c pumpkin seeds, unsalted (buy in the bulk section at Whole Foods)
- olive oil
- Goat cheese
- preheat oven to 400 degrees
- peel, cut and deseed squash - read above for a link that explains exactly how to do this
- spread out the cubed squash evenly on a cookie sheet, coat with olive oil and season with salt and pepper
- roast the squash until tender, about 25-30 minutes
- with about 7 minutes left on the squash, heat about 2 tablespoons of olive oil in a dutch oven or stockpot over medium heat
- sautee garlic and onions until fragrant and the onions start the become translucent
- add the rest of the ingredients - carrot, apple, sage, cayenne, cinnamon, salt, pepper and vegetable stock
- when the squash is finished in the oven, add it directly to the rest of the ingredients
- continue to cook for another 30 minutes at medium-low heat
- remove the sage and pour in coconut milk
- using an immersion blender, puree the ingredients until smooth (you can also pour the ingredients into a blender but do so in batches so as not to overfill the blender with hot liquid)
- taste and adjust seasonings if need be, add more stock if the soup is too thick, more cinnamon for a deeper, sweeter flavor, etc.
- ladle into a bowl and top with desired garnished (you can substitute the pumpkin seeds for walnuts, omit goat cheese, or drizzle more coconut milk on top)
- heat olive oil in a small skillet over medium-high heat
- add in the pumpkin seeds and salt
- toast for 3-5 minutes until the seeds are browned
- sprinkle on top of the soap with crumbled goat cheese