The ultimate fall comfort food that will warm up your soul. No oil or cream, pure perfect hearty soup.

Butternut squash soup is a warm and inviting dish embodying comfort food’s essence. This velvety soup is crafted from my garden’s finest, ripe butternut squash. The vibrant orange hue of the soup is not only visually appealing but also indicative of the rich nutrients packed within. Each spoonful offers a delightful balance of flavours, with hints of nutmeg and cinnamon that dance on the palate, creating a harmonious, soothing and satisfying blend.

Ingredients 

700 g butternut squash, peeled, seeded and cubed

1 medium yellow potato peeled and cubed

1 large yellow onionpeeled and  chopped

1 stalk celery chopped

1 small carrot peeled and chopped

½ tsp sea salt

3 garlic cloves chopped

1 tsp ginger chopped 

½ tsp thyme

1 bay leaf

A few parsley stems

Crushed peppercorns

1 l  of  water or vegetable broth

Salt 

Nutmeg 

Cinnamon 

Cajun pepper

Chopp and add all veggies and herbs in a medium pot.  Add water or broth. Bring to a boil, cover and reduce heat to simmer. Cook until squash is tender around 30 minutes. 

Remove bay leaf and parsley stems from soup and puree in a blender.

Reboil the soup. Season to taste with salt, nutmeg, cinnamon, and cajun pepper to taste.  Serve with fresh parsley and crackers. 

Enjoy!

Bon Appetit.