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Winter Warmer | Butternut Squash Soup with a Twist!

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Hi everyone,

Firstly an ANNOUNCEMENT!! You know how I was in USA back in August and I am going back next month for more fun and training with the other ladies. Well we have now announced on Facebook that our group shall be called Girls Gone Strong! So far we have created a Facebook Page and other links will follow as we get them finalised. If you are on FB then please “Like” the page, because you will receive all the updates including cool videos and pictures – a source of inspiration we hope :)

Now on with the post!

It was 1 year yesterday since I last posted a recipe!

Lately I have become very fond of Butternut Squash but all I have managed to do with it, until today, is roast it. I had heard that Butternut Squash Soup was very nice, so I thought I would attempt to make some myself.

Now, me being me, I cannot seem to even follow a recipe without changing a few things to suit my own tastes. It’s a bit like my training methods with Kettlebells – I don’t follow anyone else’s style, I’d much rather create my own based on what others have learned etc etc – you get the drift!

Basically I wanted to create a soup that would have more than just a few vegetables in it and make it more like a Winter Stew/soup. With root vegetables being my favorite kind, I decided it was time for some carrot, parsnip and potato :) And a few special ingredients! It started out as a pure experiment and ended with a delicious and nutritious lunch (my soup worked ;) ).

The Recipe

What you’ll need


  • 1 medium Butternut Squash
  • 2 medium Potatoes
  • 1 medium Onion
  • 3 Carrots
  • 2 or 3 Parsnips
  • 2 gloves of garlic (or to your preferred taste). I used Black Garlic for a change.
  • 1-2 tablespoons Coconut Oil (or Olive Oil)
  • 700-900mls Chicken/Veg Stock
  • 1 tsp Ground¬† Ginger (optional, but adds a nice spice)
  • Pepper +/- salt (I didn’t add more salt because stock contains enough)

Method

Prepare Veg – Peel all root veg and chop into small “cubes”.¬† Chop Onion and Garlic finely.

Check out the Black Garlic – looks weird, but smells and tastes very nice!

Heat Coconut Oil in the base of a large pot, then add Onion and Garlic. On a medium heat place the lid on the pot and allow the ingredients to sweat for about 5 minute.

Then add the rest of the Veg, stir and fry lightly for 7 – 10 mins until the Veg starts to soften. Add Pepper +/- salt and Ginger. Stir well.

Add Stock and simmer until veg is soft (about 15-20 minutes).

Now for the fun part! Blitz the Bejeezus outta it ’til it looks like this :P

Dish Up and enjoy !

The Soup was a success. Healthy, tasty and easy to make. Only thing I would maybe change the next time is not use as much Parsnip and/or add more Squash. The Ginger was a nice touch!

Hope you enjoy it as much as me – feedback welcome below:)

New workout on its way, recovering today from gym time yesterday!

Cheers

Marianne

PS – Amy posted this great looking recipe on FB this morning and it is one to try! Sweet Potato Pancakes.

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11 Responses

  1. amy says:

    oohhh YUM this looks amazing… its still a little bit too hot here for soup at the moment.. but when the blessed day comes where i stop arriving everywhere in a pool of sweat ( only sexy when you’re in the gym) this is top of my list. nothing like a warm winter soup. and anything that has ginger in it gets my vote!!! glad it worked out…only sorry there was no rant :P

    • Marianne says:

      Haha! Can’t be ranting all the time, otherwise it loses its effect once it happens ;) People will start saying “oh here she goes again *yawn*” Not good :( LOL!

      Where are you that it’s still too hot for soup? I’m jealous that you have nice weather, it’s cold and grey here – boo hoo

  2. Squirrel says:

    Blitz the Bejeezus outta it… hahaha ;)
    I love squash soup! But always add a tin of coconut milk before serving. Yummy ;)
    Thanks for sharing!

  3. Maggie says:

    Just finished making this. It is delicious! Wasn’t sure about the ml conversion on the veg stock, so I used 1.5 cans (the cans are 14.5 oz each). I also only used 1 parsnip, 1 potato, 2 carrots and a 20 oz package of already peeled and cubed butternut squash (was being lazy). Yum! Thanks Marianne!

  4. Daniel from Hungary says:

    Butternut Squash forever! :)

  5. Slavka says:

    Marianne, you certainly inspired me to cook butternut squash soup yestrday. It is so delicious and yummy.

    I imagine it is time to give myself a break from salads….and enjoy a lovely, warming soup.

    Looking forward to more recipes.

    Slavka

  6. Mickela says:

    next time roast the butternut squash you get such a great taste from roasting. I love this soup and all the various things that can be done with butternut yum yum

  7. MissB says:

    Made this today and it is delicious – didn’t use any ginger (the only ground ginger in my cupboard has been out of date since 2008…oops) so I put some chili flakes in instead and lots of black pepper….it is beautiful!

    • Marianne says:

      LOL – I have the same problem with half of my spices ;) But ginger was good coz I use loads of it during the year. Will have to throw together some baked goodies for the winter … love this time of year for food :D

  8. BeingeLLe says:

    Hey Marianne! Finally got around to making this! In fact I’m eating some right now. I hear you on the parsnips, it’s not bad just kinda takes over the flavor. Overall, very yummy!

    Thanks!!!

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