I’ve been a fan of fall ever since back in the day. One (of many) reason, is with the weather change comes me, making and jaring soup LIKE A CRAZY PERSON. I’m serious, if you don’t believe me just come over. An all time fat kid, eat it up in day, favorites is butternut squash soup. I really LOVE the hearty soup base mixed with a hint of curry and honey. Ya, that’s right, I said CURRY. You know being married to a Persian I had to throw some curry into this soupy nom-ness.
Keep reading for my butternut squash soup recipe!
What you need:
- 1tsp grapeseed oil
- 1 medium onion (chopped)
- 1 garlic clove (minced)
- 1 butternut squash (about 2 lbs) seeded and cubed
- 4 cups veggie broth
- 2 cups water
- 2tbsp curry powder
- 1tsp salt
- 3tbsp honey
- 1/2 cup greek yogurt
- 1/2 cup almond milk
Heat grapeseed oil in a medium pot. Add the onions and garlic, saute until soft (don’t brown it).
Add the butternut squash, veggie broth, water, curry powder, and salt.
Bring everything to a boil, then reduce to simmer. Simmer until the squash is tender (I test by piercing with a fork) then stir in honey.
Whisk greek yogurt and almond milk in a small bowl, set aside.
Remove from heat and combine ingredients into Vitamix (food blender) until mixture has a smooth texture.
Pour soup mixture back into pot. Stir in the yogurt mix, add more salt (as needed) and ENJOY.
If you are a fat kid like me … enjoy soup with one, two OR three pieces of sourdough bread!