This butternut squash soup is delicious, easy to make and incredibly healthy.
I love soups. They can be made ahead, doubled and frozen. They work well for lunches and dinners and can be paired with a variety of breads and salads to fill out a meal. More than that, soups are pure comfort food and incredibly good for you! This recipe is simple to make and it remains one of my kids’ favourites.
Simple Roasted Butternut Squash Soup
This recipe is packed with vegetables and full of flavour.
1 butternut squash
rosemary, sage or thyme (1 tsp dried or a couple sprigs of fresh, stems removed)
1 large onion, diced
1 large carrot, sliced
2 stalks of celery, sliced
4 cups chicken or vegetable stock (for vegetarian option)
1/2 cup plain Greek yogurt (optional)
salt and pepper to taste
Preheat oven to 350F.
Cut squash in half, remove seeds, place on baking sheet. Drizzle with a little olive oil, sprinkle with rosemary or thyme and bake in the oven for 45 minutes. Allow to cool, then peel and chop.
Add a little olive oil to a dutch oven or heavy bottomed pot, add onion, carrot and celery, cook for 5-10 minutes over medium-low heat.
Add diced butternut squash and stock, bring to a boil then lower heat, cover and simmer for 15-20 minutes.
Allow to cool slightly then transfer to a blender and puree. Blend in Greek yogurt for a little tang and creaminess if you wish. Add salt and pepper to taste.
This recipe can easily be made vegetarian, vegan or dairy-free. For vegetarian and vegan options use vegetable stock. For vegan and dairy-free options omit the yogurt.
I love soup. It is probably the ultimate comfort food. And often when I am sick or fatigued it is exactly what I want to eat. On those days I also don’t want to put much effort into cooking.
For this soup you simply toss aromatics into a pot of broth, simmer, cook the add-ins in the broth, garnish, and dig in.
This soup is pure comfort food and requires little effort.
Shrimp and Soba Noodle Soup
2 quarts (8 cups) stock (vegetable, fish, or chicken)
1 inch piece of ginger, minced or finely diced
2-3 cloves garlic, minced or finely diced
2 star anise
1 tbsp soy sauce
1 tbsp oyster sauce (optional)
160 grams soba noodles (2/3 of a pack)
16 raw shrimp, peeled, tail-on
1/2 cup peas (frozen work fine here)
2 large handfuls of baby spinach
chili peppers (optional)
Add all the ingredients for the broth base to a stock pot, bring to a boil, then lower heat and gently simmer for 10 minutes or so. The longer you simmer, the stronger the flavour.
Add soba noodles and bring back to a boil, simmer for 2 minutes.
Add shrimp and peas, simmer for 3 minutes.
Add baby spinach, cook until wilted and noodles and shrimp are cooked through, approx a minute more.
This recipe can easily be made vegetarian by using vegetable stock, omitting the oyster sauce, and omitting the shrimp or replacing it with tofu.
A hearty vegan cream of carrot and white bean soup.
We picked up some lovely fresh carrots from our local farmers’ market. It is amazing how much sweeter they are. Using good carrots and garnishing this soup with some chopped cashews for crunch and fresh herbs really elevates this dish.
Cream of Carrot and White Bean Soup
Pair this hearty vegan soup with a green salad and some fresh bread for a lovely light dinner.
1 lb of carrots, diced
1 large onion, diced
2 inch piece of ginger, finely chopped
3-4 cloves of garlic, finely chopped
3 cups cooked navy beans (or 2 cans of white beans)
1/2 cup cashews
1 quart (4 cups) veggie stock
2 bay leaves
Add olive oil to a dutch oven, add carrots and onion, cook for 5-10 minutes over medium-low heat until lightly browned.
Add garlic and ginger cook for 2 minutes.
Add remaining ingredients, bring to a boil then lower heat, cover and simmer for 20 minutes.
Remove bay leaves and puree in blender. Garnish with fresh herbs such as chives, parsley, or carrot tops and chopped cashews.
This soup can be made in advance and freezes well.