Wow, it’s been a while, but I have returned to bring you a recipe for simple butternut squash soup! The last month has been amazing but chaotic, full but also easy going. I GOT MARRIED — to my best friend and soulmate, and I couldn’t be happier. Our wedding was a weekend I’ll treasure forever. The final weeks of wedding planning were a bit nuts and chock full of DIY crafts. This left little time to cook let alone photograph anything I was making and eating. We would quickly fuel ourselves with whatever and then get on with our to-do list. During this time, I got to thinking about my intuitive eating journey and about how relieving it is to no longer have food as a stressor.
Healthful Living, Not Living for Health
A little over a year ago, the idea of eating left overs or making basic spaghetti or eating a frozen burrito (hello Amy’s Organic!) for dinner would have s-t-r-e-s-s-e-d stressed me out. I would’ve have made sure I stopped everything I was doing to make a super nutrient dense meal and in turn would have less time to do other things. When I think about it, this probably would have done more harm than good in some scenarios as I would’ve ended up feeling more stressed over a lack of time. Making a giant buddha bowl, while delicious, wasn’t going to get the chalkboards to write on themselves, so what gives?
I think it’s so important to realize that health and wellness doesn’t abide by an all or nothing principle. You can make healthy choices but we don’t need to live purely in the name of “wellness.” Sure, I was still going for walks and getting servings of produce, because those are things that make me feel good. But I wasn’t stressing over our meals or forcing a daily workout and I can’t say that didn’t play a major role in my ability to be calm as a cucumber through our wedding weekend.
Post Wedding Routine Struggle is Real
Anyway, I’ve now been struggling post wedding to find realignment and a new (my old) routine. Last week we jumped in midweek and I don’t know about you, but I find it rather difficult to jump into the middle of a week. So this week I’m back at it, though I had today (Monday) off, so it was nice to have a little extra time to whip up a delicious and nourishing pot of butternut squash soup. This delightfully simple recipe takes a little over half an hour and is both gluten free and vegan (as long as you use veggie broth). So keep on scrolling for the recipe and get ready to warm up your autumn soul!
Simple Butternut Squash Soup
- 4-5 cups butternut squash, cubed 1 large squash
- 1 container chicken or veggie broth
- 1/2 white onion chopped
- 2 carrots chopped
- 3 celery stalks chopped
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp ginger powder
- 1/4 tsp cayenne pepper
- 3 cardamom pods
- 1/2 tsp ground cinnamon
- 1 tbsp avocado or olive oil
In a large pot, heat 1 tbsp avocado oil.
Add the garlic, onion, celery and carrot and cook until onion is translucent.
Add the seasonings and stir for another minute or two.
Add the soup broth to deglaze the pan and bring to a boil.
Add the cubed butternut squash and let the broth return to a boil.
Cover and simmer for 20-25 minutes, or until squash is tender.
Remove soup from heat and blend using one of two methods.
A) use an immersion blender for a chunkier style soup or B) in two or three sections, carefully pour soup into a blender and blend until smooth. This yields a creamier soup.