Soup Wars Part 1: Butternut Squash with Spicy Pumpkin Seeds vs. Broccoli Potato Extravaganza

Good soup is one of the prime ingredients of good living.

Louis P. De Guoy

I spent Sunday at home testing out new soup recipes with my mom while listening to Christmas music (aka bliss). I have spent some time researching winter soups because these are great to have to home in the cold weather and they’re also super convenient at school. Soup = quick healthy food (liquid salad??)

BUTTERNUT SQUASH (serves ~ 4)

INGREDIENTS: 

  • 2 tbsp dairy free butter
  • 1 small onion chopped up
  • 1 piece of fresh ginger peeled and chopped
  • 2 garlic cloves chopped
  • 3 pounds butternut squash
  • 1/4 cup fresh orange juice
  • 4 cups water
  • Sea salt and pepper
  • Pumpkin Seeds (Link to recipe)

DIRECTIONS:

  1. Melt the butter in a big saucepan over medium heat and toss the onion in. Let this cook for 2 ish minutes and add the ginger, garlic, and squash. Stir stir stir!
  2. Add 4 cups of water and bring the whole bowl to a boil. Then, turn down the heat and simmer the soup for about 25 minutes. (You want the squash super soft)
  3. If you have a massive blender, great; if not, you’re gonna need to do this in 2 batches. Pour half the soup into a blender and put the lid on. However, remove the tiny hole of the blender lid and just cover the top with a towel. (Since the soup is hot, you need to let the steam out as it blends.) Blend the mixture until it’s super smooth. Repeat!
  4. Stir in the juice and a big pinch of sea salt and season with some pepper. That’s it! Taste test before serving to double check on salt.
  5. Serve with Spicy Pumpkin Seeds on top!  

Recipe inspiration: Here. 

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