I’m not sure what it is about Thanksgiving week that always makes me sick, but like clockwork I always have some sort of ailment every year. Excellent timing….
Anyways, with Thanksgiving upon us you all are probably gearing up to cook some pretty amazing meals with lots of courses. If leading up to that you want to take it easy and have something a little simpler but still tasty…I got you. Try this soup! It’s super easy to make, comforting and won’t weigh you down before you dive into the good stuff on Thursday.
Butternut Squash Soup
2014-11-25 16:54:05
Prep Time
20 min
Cook Time
20 min
Ingredients
- 4 Carrots, chopped
- 1/2 Onion, chopped
- 1 Apple, peeled and chopped
- 1 Cup Butternut Squash (I buy it pre-chopped)
- 1 Clove of Garlic, Minced
- 1 Tbs Coconut Oil
- 1 tsp Paprika
- 1/2 tsp Dried Thyme
- 1 Quart Chicken or Vegetable Broth
- 1/3 Cup Quinoa, Uncooked
- Salt and Pepper to Taste
Instructions
- Warm oil in a large pot over medium-low heat. Add onion and garlic, sautéing until translucent.
- Stir in remaining ingredients until well combined.
- Bring to a simmer, and allow to cook for 20-30 minutes, or until apple, carrots and squash are tender.
- Remove from heat and allow to cool for a few minutes.
- Once cooled slightly, use an immersion blender to blend or carefully blend soup in a blender or food processor to desired consistency.
Notes
- I topped mine with feta and pumpkin seeds. Goat cheese would also be really good.
The Balanced Berry https://www.thebalancedberry.com/
What are your favorite types of soup?
Do you have any simple favorites to eat before Thanksgiving?
xoxo,
Les