Creamy Butternut Squash Soup
If you are looking for a quick, weeknight meal, this soup is for you. It uses staple-ingredients that are great to have on-hand for weeknight cooking. It is kid-friendly, based on my sample size of 2 kids.
- Extra-virgin olive oil
- 1 onion
- 1 carrot, diced
- 1 celery stalk, diced
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 4 cups vegetable stock
- 1 butternut squash, chopped
- 1.5 cups cooked cannellini beans (19 ounce can; drain and rinse before using).
- 2 tbsp fig jam (optional, for garnish) Usually available in the deli section of your grocery store.
- In a medium to large-sized pot, over medium heat, add oil, onions, carrots and celery stalk and stir. Cook over medium heat for about 5 minutes, stirring every so often, until the vegetables soften and the onions are translucent.
- Add in garlic and ginger to the pot, and heat until fragrant (about 10 seconds).
- Add in the vegetable stock and butternut squash. Simmer until vegetables are fork-tender (about 15 minutes).
- Add in the cooked cannellini beans.
- Working in batches, pour soup into high-powered blender, and puree.
- To serve, I garnished with fig jam that I had melted and swirled into the soup for color and flavour balance. I also added in some fresh thyme.
Soup making is a cooking method that gives you freedom in the kitchen to use up the ingredients you have. Soups are ideally suited for plant-based cooking.
Tagged in: Calgary, calgary dietician, Calgary Dietitian, Calgary Nutritionist, dietitian, health coach, meal planning, midlife, midlife wellness, plant protein, recipe, soup, vegan, vegetables, vegetarian, weeknight supper, yyc dietitian, yyc nutritionist
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[…] chopped butternut squash, I never buy it fresh. Why risk chopping off a finger? Try this creamy butternut squash soup from Energize […]