The Conscientious Eater: Amazing Butternut Squash Soup!

I don't know if it's possible to tell you how easy, delicious and healthy this soup is, but I'm going to try. Other than salt, pepper and water there are only 8 ingredients involved in making this soup and they are are so stinkin' good for you. Let me share with you the star ingredients involved in this recipe:

Butternut Squash

Sweet Potato

Carrots

Apple

Onion

Amazing right? When most people think of soups made solely with vegetable (and in this case a fruit!) they think of bland and watery. Let me tell you that that is the opposite of how I'd describe this soup. It's thick, full of flavor and filling. Your mouth can't decide if it's sweet or savory and keeps begging for another bite.

I haven't made many soups in my day, but the more I try out different recipes and experiment withe them, they are becoming less intimidating. I love that I can make a big ol' batch and freeze some for a quick meal later in the week. Soups are also so versatile. You can easily switch up the spices and veggies of one recipe and come out with a new soup that is completely different, yet delicious.

Yep, I think I'm on a soup kick.

Can I also just share with you that the night I made this soup I had five guys in my cave of an apartment trying to get a humongous executive desk out of our guest bedroom, through our teeny, tiny hall and out the back door? It was craziness but they did it! And it also just shows how easy this soup is to make, because the chaos around me wasn't a problem at all.

Butternut Squash Soup

(Serves 8)

Ingredients:

1 large butternut squash (about 20 oz.), cut in half and seeded.
1 sweet potato
2-3 carrots, chopped
1 onion, chopped
4 cloves garlic, minced
1 apple, peeled and chopped
2 cups vegetable broth
5-6 cups water (depending on how thick you like your soups)
2-3 teaspoons salt
2 teaspoons garam masala
Pepper to taste
Optional: pepitas for garnish

Directions:

Preheat your oven to 400 degrees.
Poke holes in your sweet potato and place it along with the cut and seeded butternut squash on a baking tray. Place them in the oven for about an hour until they are soft and can be easily pierced with a fork.
While they are roasting, sauté the carrots, onion and garlic in a large sauce pan over medium heat until the onions are soft.
Add in the apple chunks, vegetable broth and water, reduce the heat to low and let it sit until your squash and potato are done roasting.
Once the squash and potato are done, remove them from the oven and when they are cool enough to handle peel off the skin of the potato and roughly chop it up. Then scoop out the flesh of the squash and place everything in the pot with the carrots and apple.
Bring the soup to a boil and then let everything simmer for about 30 minutes.
Using an immersion blender (or by carefully pouring sections into a blender like I did), blend everything until smooth. Let the soup cook until it's as thick as you like. Add in more water if you want it a little thinner. You can't go wrong!
Now for the salt. I know it sounds like a lot, but it really makes the soup. Start by adding 2 teaspoons and add more if you desire. I used about three teaspoons. Also add in the garam masala and fresh ground pepper to taste. Stir until thoroughly combined.
Serve warm with some fresh bread and a salad or just enjoy it solo!

Notes: If you like a sweeter soup you can leave out the garam masala, but I think it really adds so much depth to the soup.

Adapted from High Infatuation.