After macaroni and cheese and grilled cheese sandwiches, soup is my third favorite food. It's one of those things that are easy to whip up, allows you to use sad veggies left over in your fridge and is nearly impossible to screw up!
In this soup, I used my soup starter, which is onion, carrots and celery that have been pre- chopped and sautéed and frozen in cubes. I also used frozen butternut squash which is a MAJOR time saver! (I used Whole Foods 365 brand). The magic is in the seasoning, which has hints of all my favorite middle eastern flavors!
Pureed Butternut Squash Soup
1/2 large red onion
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped (or use 5-6 cubes soup starter)
2 16 oz bags frozen butternut squash or 1 large butternut squash, chopped
1/2 cup canned coconut milk
2 cups veggie broth
2 cups water
1 teaspoon cinnamon
1 teaspoon sumac
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cumin
Salt and black pepper, to taste
Roasted butternut squash
Chopped green apple with cinnamon
Saute carrots onions and celery or use soup starter. Add Butternut squash and let cook 5-8 minutes. Add coconut milk, broth, water and spices. Bring up to a boil. Reduce to simmer and cook until butternut squash is cooked through and flavors have all melded together. Use an immersion blender to puree the soup.