Winter and soup go together like peas and carrots. It’s a perfect meal that when paired with a fresh piece of buttered baguette, it warms you up after a run like nothing else.
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One of my favourite soups is pretty much any rendition of butternut squash soup. Some recipes call for apples, some for coconut milk, and the spices vary depending on the flavour you’re looking at achieving. Using a classic combination of various root vegetables, onions, garlic and butter, the flavours amalgamate and create a tasteful base. The butternut squash brings a creaminess and sweetness to the soup that’s accentuated by the sweet potato.
I personally love adding potent spices like tumeric, cumin, curry, and fresh black pepper to up the anti-inflammatory benefits.
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Butternut squash soup
– 1 medium sized butternut squash, peeled and chopped
– 2 sweet potatoes, peeled and chopped
– ½ onion, roughly chopped
– 2 medium carrots, peeled and chopped
– 1 tbsp butter or oil
– 1 tsp minced garlic
– 1 tsp cumin
– 1 tsp tumeric
– 1 tsp curry powder
– 4 cups vegetable stock
– Chop and peel all of the vegetables.
– Heat a large pot and add in butter, garlic and onion. Cook for about two minutes until fragrant.
– Add in the chopped vegetables and chop, stirring frequently for about five minutes.
– Add in the spices, cook for an additional two minutes.
– Pour in vegetable stock and bring to a boil. Reduce heat and let simmer for 30-40 minutes or until the vegetables are easily pierced with a fork.
– To create a smooth soup, ladle into a blender in a few batches and puree until it reaches your desired texture.
Serve with fresh buttered bread.