Have you ever had one of those moments where a last minute decision to do something entirely different than you planned turned out to be an incredible blessing? Today when I got home from my internship the contractors were still here working on our bathroom. The house we live in is well over a hundred years old and the floor in the bathroom was rotting out (plus we needed a replacement toilet). Sure, the floor has been redone before, but who knows when. Regardless, the contractors ran into some problems (shocking in a house this old, right?) so they weren’t finished by the time I got home. I was going to head out for a run, but I decided to give my knee one more day’s rest and work on a recipe instead. Partway into chopping vegetables one of the contractors told me that we weren’t going to have a bathroom for the night (including the shower). I have never been so happy that I didn’t get sweaty than I was tonight. Plus, now you get a recipe! I promise I will give a recap of the blogger meet up last night soon, but for now let’s get on to the recipe.
Today the high was in the mid- to upper-60s and I was craving soup all day. Luckily I had bought some vegetable broth and a butternut squash when I went to Whole Foods last weekend and had several carrots and onions leftover from my organic produce box delivery. Having never made soup from scratch before (unless you count helping my mom make vegetable soup for canning as a kid), I wasn’t sure where to start. Still, I knew I wanted soup and was able to figure out the basics with a quick Google search. Lucky for me, it turned out to be a lot easier than I expected and really hit the spot.
1 medium butternut squash, peeled and seeded
4 carrots, peeled and chopped
1 medium onion
2 Tbsp. extra virgin olive oil
4 c. vegetable broth
1 Tbsp. garam masala
1/2 tsp. ground ginger
1 tsp. salt
1 tsp. black pepper
After peeling and seeding, chop butternut squash into cubes and set aside. I originally wasn’t sure how much squash I would use, so note that the picture below is of just half the squash. You’ll end up with much more than this.
Cook chopped onion in olive oil in a large pot until pieces are soft and becoming translucent.
Add vegetable broth, butternut squash, chopped carrots, and spices to pot and bring to a boil.
Continue to cook on medium-high until squash is cooked through and tender (about 20 minutes). With a slotted spoon, remove vegetables from broth and add to blender then blend until smooth.
Add butternut squash mixture back to pot of vegetable broth and stir to combine.
Ladle into a bowl and enjoy!
This soup ended up much spicier than I anticipated, but as a lover of spicy foods I was in heaven. I even paired mine with some wasabi rice crackers, because that’s just how I roll. Try it out and let me know what you think!
Have you ever made homemade soup before? What is your favorite recipe?