Staying warm with veggie soup

After a decadent, spendy summer– full of exercise, mind you– Boyfriend and I found ourselves back in the kitchen with a new resolve to improve our cooking skills and preserve our bank accounts.On a chilly fall night a few weeks ago I realized we had some butternut squash and garnet yams on the verge of going bad, so I decided that the best thing to do was toss everything into a pot, then puree it all in the blender. (I have been loving my Breville Hemisphere Control ever since I got it this summer, and although it makes quick work of fruits and veggies for smoothies this was my first time using it for a creamy soup…luckily, it worked like a champ!)

This soup fed us for a whole week and never ceased to be delicious. And it couldn’t be easier!

Butternut squash-yam-apple soup

Yum! 

Easy Fall Mélange Soup, aka Vegan, Gluten-Free, Butternut Squash-Yam-Apple Mashup

Ingredients

  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/3 cup onion, chopped
  • 2 cups butternut squash – peeled and cubed
  • 3 garnet yams -peeled and cubed
  • 1 large apple (I like honeycrisp) – cored, peeled, and quartered
  • 2 tbsp cornstarch
  • 4 cups vegetable broth
  • To taste: Ground ginger, thyme, sea salt, and black pepper

Directions

  1. Combine all ingredients in a large pot or saucepan and bring to a boil.
  2. Let simmer until veggies are tender and soft, i.e. easily pierced/smashed with a fork– took about 45 minutes for us.
  3. Remove from heat and ladle pot contents into blender (in whatever size batches your blender can handle).
  4. BLEND!
  5. Re-season, if necessary.
  6. ENJOY!
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