Brrr… it’s been so cold outside! And when that happens, my body start craving a lot of warming foods such as this Creamy Butternut Squash Soup. What I love most about this soup is how satisfying it feels on a cold winter evening. It is super easy to make and keeps well in the fridge for leftovers too. If you’ve been freezing your buns off too, then I am sure you’ll love this Creamy Butternut Squash Soup too! It’s feels like a warm blanket on a cold winter night. Keep reading for the recipe below ;).

As I mentioned, this soup is ridiculously easy to re-create; which if you’re anything like me makes in win even more points in my book.

On top of that, this soup also contains a few warming and immune-boosting ingredients, truly making it the perfect soup to have throughout the colder months!

Both butternut squash and sweet potatoes are rich in vitamin C, beta carotene (aka vitamin A), and healthy fibers. Butternut squash is also rich in calcium, magnesium, potassium, vitamin B6 and vitamin E; while sweet potato is a good source of manganese, copper, vitamin B2 and phosphorus.

Both veggies are a great addition to your diet in the winter time because they’ll boost your immunity and help ground you and make you feel comforted.

I am sure this soup will quickly make it on your top recipes list at home. Wait until you taste it… ;).

So, here is what you’ll need to re-create this:

Creamy Butternut Squash Soup

INGREDIENTS:

1 butternut squash (peeled, chopped & roasted for 40/50 min) with salt and coco oil
1 sweet potato, chopped
2 onions, chopped
2 garlic cloves, chopped
1 celery stalk, chopped
1/4 cauliflower, chopped (optional)
1-2 Tbsp curry powder
1/3 of full fat coco milk
1/2 carton of veggie/chicken stock
2-3 bay leaves
1 Tbsp sea salt (optional)
2 tbsp pumpkin/sunflower seeds toasted (for toppings)
1 avo (toppings)

HOW TO:

1. Sauté the onion, garlic, celery in 1 tbsp coco oil.
2. Add 1 tbsp curry powder & cook until the onion is translucent
3. Add the chopped sweet potato and then cooled off roasted butternut squash.
4. Then add your stock, bay leaves & 1/4 cauliflower
5. Let it all simmer on medium heat until the veggies get tender.
6. Once that happens, add the coco milk and bring to a quick boil.
7. Reduce the heat back to low and let it simmer for another 5 minutes.
8. Remove the soup from the stove and blend it until you have achieved a nice purée.