If you have the luck of swimming in an outdoor pool, you will likely encounter some chillier nights as we head into the fall season. This warming, nutritious, vitamin-packed soup is the perfect post-workout meal for a chilly fall night. Make a big pot of this soup at the start of your week and have a super quick and easy microwavable dinner waiting for you in the fridge.
Want something a little heartier? Pair this with half of your favorite sandwich at lunch. Or, enjoy the soup as a dinner side dish and serve it with roasted chicken and whole wheat rolls. You could also make something more akin to a chowder by adding cooked, cubed chicken and cooked, cubed sweet potatoes. Let me know in the comments below this recipe what you come up with!
Ingredients
- 1 butternut squash
- 1 acorn squash
(1) 14.5 oz. can of sliced carrots (drained)- (1) 13.5 oz can full fat coconut milk
- 2 cups broth or stock of choice (I used vegetable broth)
- A few tablespoons of olive oil for roasting the squashes
- 1 Tbsp garlic salt
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp turmeric
- ½ tsp paprika
- ½ tsp ground coriander
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 375 degrees while you prepare the squash.
- Using a large sharp knife, carefully cut off the ends of the butternut squash. Cut the entire squash in half lengthwise and remove the guts/seeds with a spoon.
- Carefully cut the acorn squash in half lengthwise as well and remove the guts/seeds with a spoon (you don’t need to peel this one).
- Place the squash on a baking sheet (inside facing up) lined with parchment paper or nonstick aluminum foil,
- Drizzle the squash with olive oil and sprinkle with the tablespoon of garlic salt. Season with pepper as well (I used about 1 tsp).
- Once the oven is preheated, roast the squash for approximately 40-45 minutes or until they are tender enough to pierce gently with a fork.
- Remove the tray from the oven and allow the squash to cool enough to touch them.
- Roughly chop the butternut squash and place in a large stock pot, crock pot or dutch oven.
- Flip the acorn squash over so it is skin side up and smash it flat using a spoon, spatula or your hand if it is cool enough. Gently peel off the cooked outer skin. If it sticks a bet, you can run a spoon along the inside to make sure you remove as much squash as possible from the peel. Place all the acorn squash insides into the pot with the butternut squash.
- Add your drained carrots, coconut milk and spices (cumin, curry, turmeric, paprika, coriander, garlic powder and onion powder) and stir to combine.
- Allow these ingredients to boil (it won’t take long since the squash is still warm) and then reduce it to a simmer. Simmer for 5-10 minutes so everything combines well.
- If you are using a crock pot, let everything sit longer until it comes to a simmer.
- Remove the pot from the heat and use one of the following methods to smooth it out:
- Pulse with an immersion blender
- Allow the soup to cool (warm is fine, it doesn’t have to be room temp) and blend portions of it using any blender you have on hand.
- Keep it rustic and just smash it up as well has you can using a potato masher or large spoon!
- Season with salt and pepper to taste.
- Serve with crackers, sourdough or whole wheat bread.
- Enjoy!
