Butternut Squash Soup
When it comes to cooking and recipe development, my mom is my biggest inspiration. Growing up, my mom was a preschool teacher and she also owned her own children's cooking school. Even though I was a picky eater, I always appreciated my mom's cooking. She focused on simple ingredients, but most importantly comfort foods.
I was never allowed to have Kraft Mac & Cheese at my own house because my mom would make Ina Garten’s baked mac & cheese with breadcrumbs. I thought I was being deprived of the "good stuff" and didn't realize how spoiled I was until I went to friend's houses and realized their parents didn't cook!
My mom makes SO many good soups, but her butternut squash soup is my favorite. Whenever I go visit her in Boston, I know a large bowl of this soup will be waiting for me at home.
- 1 medium butternut squash (diced into cubes)
- 1 yellow onion
- 1 apple (I used Fuji)
- 2 cloves of garlic
- 1 large yellow potato
- 1 cup of vegetable or chicken stock (more if needed)
- 1/2 cup of coconut milk (more if needed)
- salt & pepper to taste
- 1 tbsp of olive oil
Dice garlic, onion, potato and the apple. Set aside. Heat olive oil in a large pot on low heat. Add in the garlic and onion. Simmer for 8-10 minutes, or until the onion is translucent. Add in the butternut squash, potato and apple. Season with salt & pepper. Cook on medium heat for 10 minutes, stirring occasionally. Add in the vegetable broth and bring to a boil. Then let simmer for 25 minutes, stirring occasionally. Cook covered for an additional 30 minutes until the apple, potato and squash are soft. Remove the pan from heat and let cool for 10 minutes. Transfer the contents to a blender and puree. Add in the coconut milk and additional liquid, if needed. Continue to blend until creamy.