I am still figuring out this whole blog website thing…however, I want to create a recipe corner! (Just not sure how to make the menu thingy work). I am always concocting new creations. I have been obsessed with the kitchen since I was five. My mother said the first thing I learned was to push the dining chair into the kitchen and get to the counter. She would catch me peeling and stuffing boiled eggs in my face.
Then elementary school summer break came along, guess who loved reading books of all kinds?! Yup, cookbooks too. Very first, unsupervised thing I made was fudge. Boy was it delicious! My mom was impressed, yet terrified because I was cooking and boiling hot sugar…of course, I did not do that unsupervised again. I did learn to be really messy in the kitchen, which did not go so well with mom either. What can I say, I live by organized chaos! (I’ve learned to clean more haha).
My inspiration for this recipe is my mom. She has been vegetarian for over 30 years, maybe longer. As I got older, I perfected meat dishes for my dad (do not cook meat anymore), but I wanted to create unique things for my mom too. So, I combined a lot of my favorite orange things and thus called it soup!! Yup, as creative as it gets sometimes lol.
My mom is from the beautiful small island of Trinidad and Tobago, so, making a “Butternut Squash Soup” was definitely not a normal thing, but she was excited to try it! I have been making it the same ever since!
# of ingredients: 5
Prep Time: 10 minutes
Cook Time: 45-50 minutes
- Butternut Squash (1/2 pound)
- Sweet Potatoes (2 medium size)
- Carrots (3, peeled)
- Veggie Stock (homemade or store bought – 3 cups)
- Olive Oil Spray (or mister if you have one)
- Heat the oven to 375 degrees.
- Cut the butternut squash, sweet potatoes, and carrots into similar size chunks.
- Spray a baking sheet with non-stick spray.
- Place all the orange veggies on the sheet. Bake for 30-35 minutes.
- Use a long wooden skewer to pierce the veggies. If it goes through, they are ready to come out of the oven.
- Heat a pot with 1 1/2 cup of veggie stock and bring to a boil.
- Add all your veggies, (here, you can add some other fresh veggies like onion or fennel to give a different flavor!)
- Bring to a nice simmer for about 10 minutes.
- Turn the stove off, and get your blender ready! I have a NinjaChef, which was an awesome Christmas present!
- I used the soup setting first and yes it will look like small lumpy mashed veggies, that is okay!
- Don’t forget that reserved vegetable stock! Start to add that liquid to your veggies to help them move around the blender.
- I do it in half portions to not exceed the “hot liquid” warning and to ensure smooth soup texture!
- Once, all has turned into mush, add the last 1/2 cup of vegetable stock to the blender and put on the puree setting!
- It is like magic, no more mushy, just silk smooth soup!
- You can store in a freezer proof container for up to a month! I always divide my portions for lunch, dinner, and a lazy day in the future, i.e. freezer.
Below are some pictures from my Meatless Monday Chronicles! Tune in next week for another fun creation!
Remember, there is nothing to being an amazing home chef! Healthy meals are quick, simple, and low maintenance ingredients, they also do not have to break the bank!
Notice, there was no salt or sugar in this recipe! You get all the natural sweetness from the sweet potatoes and the carrots. Also, the butternut squash gives you amazing flavor and texture. This is a sure fire healthy meal, whether you are on a diet, trying to be vegetarian or vegan, or just want to try something new!
Hope you enjoy!! Come back for more Meatless Monday Chronicles!!