Recipe: Butternut Squash Soup

This is one of the lightest & tastiest soups that I’ve made using only what I had in the kitchen at that time. Perfect for making on the weekend and bringing to work throughout the week!

Butternut Squash Soup

Ingredients

  • 1/2 medium size butternut squash

  • 3-4 medium sized carrots

  • 3 celery stalks

  • 1/2 small fennel

  • 2-3 cups vegetable broth (depending on how thick/liquidy you want it)

  • 2-3 cups water (depending on how thick/liquidy you want it)

  • 2 tbsp avocado oil

  • Salt

Directions

  • Cut off the skin of the butternut squash & scoop out the seeds

  • Wash carrots (& peel skin), fennel, and celery. chop up all veggies into smaller pieces.

  • In a medium size pot, add avocado oil over medium high heat. once it’s warm, throw in the veggies and sauté for about 3-5 min.

  • Add in the veggie broth, water, and sprinkle of salt. bring heat to low, cover with lid, and let it simmer for about 45 min to 1 hour.

  • Once veggies are super soft and cooked, add everything to a blender to purée. if it’s too thick, add more water or veggie broth.

  • Add back into the pot and let it cook for a few more min before serving or storing in tupperware for the week!

Michelle Iannacchino