Monday, December 15, 2014

Roasted Veggie and Butternut Squash Soup

I seriously considered naming this post "True Life: I'm Addicted to Soup." Once September hits and there is even the slightest breeze in the air I want basically every meal to be in soup form. This addiction lasts until about April when it starts to get a little too warm in South Carolina to pretend the addiction is justified.

Some soup can be great for you...these are not the soups I like. Give me cheesy. Give me creamy. Give me all things gluttonous. #noregrets Until my pants start fitting a little tighter. #alittleregret Then instead of foregoing Christmas cookies and festive coffee I look for ways to cut calories from the things I want to eat anyway. This roasted vegetable soup in the best of all worlds! It's so creamy and savory but FULL of good things. As an added unanticipated bonus, it's vegan, so you can feel better about your choices all around ;)

Roasted Veggie and Butternut Squash Soup

1 Medium Zucchini, cubed
2 Medium Sweet Potatoes, cubed
1 Small Sweet Onion, diced
4 Cloves fresh Garlic
1 Medium Butternut Squash, cubed
3 Cups Almond Milk
2 Tsp Thyme
1 Tsp Curry Powder
1/2 Tsp Cumin
2 Tbsp Olive Oil
Salt and Pepper

Brush a cookie sheet lightly with olive oil and spread your butternut squash cubes over it. Lightly brush olive oil over the cubes and season with salt and pepper before baking at 350 for 45-60 min. Prep another cookie sheet for your Zucchini, sweet potatoes, garlic, and onion. Brush lightly with olive oil and season with salt, pepper, and 1 tsp of thyme before putting them in the oven at the same time as the squash for only 30 minutes. The fact that both can be cooking at the same time makes it a pretty easy set up.

Once roasted, remove from the oven and let cool for at least 15 minutes. Transfer squash and veggies to a large pot on the stove top set on low. Make sure they are tender enough to mash slightly with a wooden spoon. Add 1 cup of almond milk. Use God's gift to soup lovers (aka an immersion blender) to start pureeing the veggies in with the almond milk. Add more milk as you blend until the creamy texture you're looking for is reached. Add in the rest of the thyme, curry powder, and cumin, and salt and pepper to taste. Once the soup is heated up to the proper temp you're ready for practically guilt free creamy indulgence!

I wish I had carrots on hand to through in. I think that would be a delicious addition. Anything you would add? Do you also need a support group for soup addicts? I'd love to know!


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