When most people think of fall they think pumpkin spice and hot apple cider and while I do love my PSL’s (Pumpkin Spice Lattes) the first thing I think of is BUTTERNUT SQUASH! I can not get enough of it. I roast it with lots of veggies or pecans, I make it into soup, I use it to tops salads, I even turn it into a creamy sauce for pasta! So as soon as I felt that autumn crisp in the air, I knew I had to make this soup!
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Being a first time mom I try to do everything I can to make life easier, so I decided to spend my Sunday making this soup in bulk to freeze for easy weeknight meals. I woke up about 2 hours earlier than I expected, thanks to my 5 month old who always wants to play! So did a few loads of laundry, packed up some more clothes that Lilly grew out (I swear I do this once a week!), and then got to work prepping veggies for this soup!
Prepping the veggies took the better half of the day. Many vegetables were left mid chop/peel on the counter throughout this process to go nurse and play with my curious little one. She was not pleased about being left out, so she was given plenty of extra tickles and tummy kisses! We also stopped to take her 5 month milestone photo, although I am still in denial that she is already 5 months old already!
Save all your veggie scraps to make veggie scrap broth. Find my tutorial here. It will save you money and it’s delicious!
Of course the dogs were by my side the whole time waiting for their share. They LOVE veggies just like their mom! Any time I am cooking they are at my feet waiting patiently for me to give them some.
After lots of tears from chopping onions and my hands were orange from peeling carrots, I was ready to get this soup cooking. The house smelled like Thanksgiving once I got the garlic, onions and celery started on the stove! This part woke Calvin up from his sleep to come see what was going on in the kitchen. He doesn’t realize that was part of my plan to get him to wake up early and help me chop butternut squash before leaving for work.
I made six batches and that filled about 22 mason jars. 16 of those came from my mom after a panicked phone call when I realized I didn’t buy any mason jars, and the soup was already on the stove! If you know me, then this does not surprise you. I did NOT get the organization gene, so planning fails like this one happen often!
This soup is so versatile! I have made this recipe many times and many different ways. Typically I just use whatever I have on hand, but you can really get creative with it!
Creamy Butternut Squash Soup
- 1 Butternut Squash cubed
- 1 Cauliflower chopped
- Garlic sliced (about 5 cloves)
- 1 Onion chopped
- 2 Carrots chopped
- 4 Celery stalks chopped
- 1/3 Cup nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp paprika
- approx. 2 cups vegetable broth
- approx. 3 cups of water
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup cashews
- shelled hemp seeds
- pumpkin seeds
- crushed cashews
- roasted butternut sqaush
- Prep all ingredients. Separating 1/4 the butternut squash for the topping.
- Sprinkle the 1/4 butternut squash with salt, pepper, and paprika and put in the oven for about 45 minutes at 375 or until slightly crispy.
- Saute onions, celery and garlic in a little vegetable broth, with salt and pepper in a large pot on medium heat until fragrant and soft.
- Add all of the soup ingredients to the pot except for the nutritional yeast. The water should be just under the top layer of veggies. Cover the pot and stir occasionally until the veggies are soft.
- Once all of the veggies are soft, blend everything. You will have to blend in multiple batches if you don’t have an immersion blender. Be careful not to burn yourself.
- Stir in the nutritional yeast.
- Add toppings and serve.