a warm, comforting meal for your heart and belly
free from: gluten, grains, dairy, refined-sugar
This soup is PERFECT for this chilly weather! It takes a bit of prep work, but it’s so worth it. Plus, it’s super easy to reheat so this is a great option for my meal prep lovers.
The recipe is paleo and vegan. I find butternut squash to be easier on my tummy than some other starches, so hopefully you find comfort in this as well.
The following recipe makes 8-10 servings:
- 1 butternut squash
- 2 tbsp olive oil
- 1/2 cup green onion
- 2 cloves of garlic
- 1 tsp rosemary
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cup carrots
- 1 cup kale
- 1 large tomato
- 3 cups vegetable broth
Peel squash, cut in half & scoop out the seeds. Then cut the squash into small cubes. Next heat olive oil, green onion, garlic, rosemary, salt & pepper in a large pot. Add in squash and let cook for eight minutes, stirring occasionally.
Meanwhile, cut up all of your other veggies. Add them into pot and slowly stir. Then add vegetable broth and cook for 20-25 minutes until veggies are tender. Let cool for 10-15 minutes.
Pour into a blender and mix until smooth and creamy. You may have to do this in multiple sections depending on the size of your blender. If you’re having a hard time blending, add in a splash of more vegetable broth or water.
Once all of the soup is blended, it’s ready to enjoy! You can warm it up and eat right away or store in fridge/freezer for later. It tastes great with some bread or crackers (gluten free, of course) on the side! I had this with Simple Mills almond flour crackers & they were perfect.