I decided then and there that today would be a day for soup, but I was uninspired by my usual choice of canned Amey's goodness. (On a side-note, these do beautifully in a fix, I highly recommend this line of organic foodstuffs. I've been known to defrost her 'Brown rice & Vegetable' bowls during deadline crunches and study periods when I don't have time to make meals for myself.)
A quick pantry-scan revealed a butternut squash I'd completely forgotten about as well as some sweet potatoes and organic vegetable broth. My mission was to create a warm, comforting winter soup that would keep me on track with my weight-loss/fitness regime. The result?
...Just perfection
This image is by me, by the way! I decided to try my hand at photographing my recipes in a response to some of your comments. You can really get a sense of how rich and healthy this soup is - just look at those colors ❤
Ingredients:
Note that the ingredients listed here actually make this a Vegan entrée, but this wasn't done purposely, they're just what I had on hand :3 Feel free to substitute butter for the Earth Balance and Milk or Cream for the Soymilk.
I think it's safe to say that this would serve at least six. I'm planning on eating this for lunch and perhaps even for dinner for the next few days. I'm lucky in that I don't tire of foods quickly, if you are a fan of variety this would freeze well too.
- 1 butternut squash
- 2 large sweet potatoes
- 1/2 of a 'colossal sweet onion
- 3 Fresh Garlic Cloves
- Fresh Parsley
- Earth Balance vegan buttery spread
- 1L of organic vegetable stock
- A splash (1/4 of a cup at the very most) of Vanilla Vitasoy
- sea salt
Directions:
I'm embarrassed to admit it but this is the first time I've ever made my own soup! It was so, so easy and it made the loft smell delicious. I'm going to be sure to make soups more often, they're brilliant as a dieting tool and they are the perfect compliment to a lazy, snowy day. I totally winged this particular recipe, but I feel as though it's very forgiving and very adaptable.
- First, dice up your onion. Add this to a large pot with 2 tbsp of Earth Balance and let cook to translucent, about 5 minutes. Keep an eye on your onion while you're taking care of this next step so you can give it a stir every now and again to prevent it from burning.
- Prepare your garlic cloves and add them to your onion. I like to chop mine roughly in half. They still add wonderful flavor but they're big enough to avoid or remove.
- Peel and remove the pulp from your butternut squash, then chop into rustic chunks (maybe 1 inch).
- Peel and chop your sweet potatoes.
- Add squash and sweet potatoes to the onion and garlic.
- Add your vegetable stock and turn the heat up. Let your soup bubble and boil away for a good fifteen minutes, stirring regularly.
- When your sweet potatoes are becoming tender ('fork-tender' but still quite firm) turn your heat to low and let cook through.
- When your squash is beginning to fall apart, the stock has reduced and your potatoes have softened turn the heat off.
- Add a splash of milk, cream, soymilk (whatever you have on hand). The vanilla in the Vitasoy actually added an appreciated sweetness to mine that contrasted nicely with the fresh herbs:
- Add your fresh herbs. I was VERY generous with the parsley as it complimented the sweetness of the squash and potatoes beautifully.
- Enjoy with a piece of fresh crusty bread (or organic brown rice cakes, if you're gluten-free like me and enjoy a bit of crunch ^~). If you wanted a smooth soup I'm sure you could purée this, but I preferred mine to have a rustic bite to it.
This was delicious and so very healthy, but it left me feeling completely satisfied. I encourage you to try this out with whatever you have on hand.
❤ Miss
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