Butternut Squash Sweet Potato Carrot Soup {dairy- free}

Nothing calms a windy, rainy, cold night/lunch like a rich, non-dairy soup made with butternut squash, carrots, celery and an apple. A soup that can be prepared in simply 30 min.

This soup calls for a shout out to the Joy School program! I taught earlier this week for the first time and other than the fact that my own son chose to sit on time out in his room for the first 45 min of the 2.5 hours, i would say it was a success! The lesson was about teaching the kids healthy eating and choosing good foods. Soooo they all brought a vegetable to ‘throw’ into the stew. However, because i was just as on top of this lesson as I am on getting to church on time (eye roll), I texted all the mom’s at about 11 pm the night before asking them if they had any item that might contribute to a stew. Yikes. And because they are all excellent housewives and have a variety of vegetables on hand at all times… I decided that a butternut squash soup was the ticket!

And here is a line up of all of the “one’s”. Man, there is something so pretty about vegetables lined up. What a beauty.  (I didn’t take a picture of the first time i made this soup with the kids ingredients, so that is why the butternut squash is already cut up. The one that I bought the next day was HUGE!!! like the size of 3 of my hands. i mean, have you ever heard of a squash weighing as much to cost a good $10. Thats how huge.)

 

sometimes its hard when recipes say…1 medium onion.. or 1 butternut squash…or 1 carrot. After all onions, butternut squashes and carrots come in many different ‘medium’ sizes so I have now made this soup 2 times and measured my ‘medium’ onion at a full 2 cups and measured my butternut squash at 4 cups and 1 cup of chopped carrot.  Seems like good numbers.

Also, although I 90% of the time, cook a butternut squash like this, for this recipe, I think this soup stews nicely if all the veggies are cooking in the pot together. 

So I cut my butternut squash the old fashioned way…raw.

All the flavors blend very nicely. Which is nice.

Although you can just toss the onion and garlic in the big pot with the rest of the crew, I like to sauté my onions and garlic first. I feel like it gives the soup a nice smokey taste. Or sweeter? Anyway, i always like to sauté them if given the choice. But up to you.

Once the onion and garlic are sautéed, just toss them in the pot, cover and cook until all ingredients are tender approx 1 hour. Once tender, simmer with lid off for about 20 min. (this reduces the liquid volume so its a little bit creamier and not so watery. Once simmered enough, remove from heat and add the canned coconut milk. Puree in a blender until smooth.

then the best part….those addicting TJ’s pumpkin spiced pumpkin seeds.

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