Do you guys remember that episode of Friends where Joey is trying out for a part to be a dad and is eating soup? He keeps on saying “mmm noddle soup”, when the line is just “mmm, soup.” I always think of that whenever I make soup and laugh so hard. I had Friends on most of the weekend because I love the Thanksgiving episodes. If you don’t remember the episode watch this quick clip, it will make you laugh. 🙂
I hope you all had a great Thanksgiving and stuffed yourselves silly. I did and am not regretting it, but now that it’s over, I could definitely use a little turkey-tox. Get it? Turkey detox? 😉 I crack myself up sometimes. SOOO that is why this butternut squash soup is the perfect remedy. It’s hearty and delicious and so so so good for you! Did you know butternut squash is full of fiber, vitamin C, magnesium, potassium, vitamin A, and vitamin E. Plus this recipe only takes 30 minutes, so it’s the perfect weeknight recipe. This soup will be a big hit and you can serve it as a small appetizer at your next get together too. If you are feeling like adding a little side you can make a grilled cheese to go with it. That isn’t really on the detox side but it’s delicious with soup.
So now to get back to Cyber Monday shopping, because we all know we aren’t actually getting any work done at our desk today. 😉 Have a great Monday and enjoy a bowl of soup on this chilly day.
- 1 large butternut squash (about 3-4lbs)
- 4 cups low-sodium veggie stock
- 1 medium yellow onion, chopped
- 2 shallots, chopped
- 5 garlic cloves, chopped
- 2 tbsp olive oil
- Fresh Thyme, about 10 sprigs
- 1 tsp sea salt
- 1 tsp cracked pepper
- 1/2 tsp nutmeg
- For the garnish–> 1 cup kale, 1/4 cup shredded parmesan, 1/4 cup pumpkin seeds
- Roughly chop the squash into pieces. They do not have to be perfect as it will all be pureed.
- In a large pot add the oil and turn on the stove to medium-high heat.
- Sauté the onion, garlic, and shallot for about 3-4 minutes until soft and fragrant.
- Add in the squash and stock.
- Bring to a boil for about 20 minutes until the squash is tender. Add in the fresh thyme.
- While the soup is cooking make the garnish. All you need to do is sauté the kale in a little olive oil until it’s crispy. Set aside.
- Turn off the heat and use an immersion blender to blend the soup until it’s smooth and creamy. It should be thick. If it’s too thick to your liking you can add in 1 cup of water. You can also blend the soup in a blender if you do not have an immersion blender.
- Serve into warmed bowls and top with crispy kale, pumpkin seeds, and parmesan. Enjoy!
*Serves 6-8ppl Prep time: 10min Cook time: 20min
Photos by Bora Images