After getting tons of questions about what I’ve been eating this month (and lots of jokes about twigs and berries), I decided I would start a series called “Clean Eats”. I hope to share some yummy, clean (nothing processed), and filling recipes you can easily make at home. Last fall Panera had a limited time Squash soup. Oh man! It was so yummy. I am assuming it was high in calories with cream and sugar. It sure was delicious though. Since I stated this cleanse, I have been craving some sort of warm “comfort food”. I decided to try my hand at making my own squash soup that would fit into the restrictions of the cleanse. This soup is hands down one of the best things I have ever tasted. It is so yummy! I have made it every week for the past 4 weeks. If the cold weather keeps sticking around here in the northeast, you can safely assuming I will keep cooking this soup. I made some homemade tortilla chips as well for something to dip in the soup. Super easy!
Ingredients:
4 cups peeled and cubed butternut squash
1 tbsp. coconut oil
1 teaspoon curry powder
1 large apple, peeled and diced (i’ve used a few types of red apples as well as a granny smith one time too)
1/2 onion, diced (I used a purple onion, yellow would work well too)
2 cups water
2 cup unsweetened almond milk
1 tsp salt
Cinnamon
1. Preheat oven to 425
2. Spread out butternut squash on a baking sheet. Sprinkle generously with cinnamon. I sort of use my hands to toss them around to coat evenly.
3. Roast in oven for about 30 mins.
4. While butternut squash is roasting, add coconut oil to a large pot and heat on medium-high heat. Add onion, apples and curry powder. Stir to mix and sauté together for about 10 mins, or until soft.
5. Add water and almond milk
6. When roasting is done, add butternut squash to mixture. Stir to combine. Add salt.
7. Using an immersion blender, blend soup until creamy and mixed well. I am sure a blender or food processor could handle this step as well.
8. Serve topped with some fresh parsley and pepitas.
For the tortilla chips:
We used Ezekiel tortillas (found in freezer section). We love this brand because their breads are made with only whole ingredients and use sprouted grains.
1. Cut into triangles. Line on a baking sheet. Dust with a bit of salt and spices of your choice. I usually add a bit of chili powder and cumin.
2. Bake at 350 for about 8-10 mins
I think Rowan has taken notice to all the cooking going on around here lately. She has been wanting to help a lot and asking to bake or “make soup” almost everyday. I love having her help out. We got these awesome (awesome!) foam blocks/step stools that the girls can’t seem to get enough of. They are the perfect height for Rowan to reach the counter, and the most fun toy in the house right now. I wish we had a whole toy room full of bObles. Thanks ModernMini!
^^ Rowan making “soup”. This game entertains her for like an hour. I just give her a ton of little dishes with random ingredients and of course some pink water and she cooks it all up into a very yummy soup.
^^ and a picture of Finley just ’cause.
Finley’s overall are from Target | Highchair from Boon | Moccasins from Freshly Picked | Headband from Little Hip Squeaks | Llama by Jellycat (gift from Auntie Amy)
I love Finley’s polka dot overalls! Where did you get them?
Finley reminds me of my little girl who’s still very bald at 16 months but refuses to wear headbands. 🙂
Oh man, I have been making SO much squash soup lately! Mine is almost identical, except that I use low sodium chicken broth instead of almond milk/water, and I use cumin rather than cinnamon (though still lots of curry powder in mine, too!) It’s sooo comforting and makes you feel like you’ve done something so good for your body!
Great recipe!! I used two bags of frozen diced squash, still roasting it with cinnamon as described, and used cashew milk because all the others have carrageenan in them (grrrr). I will make this again!