Do you have the sniffles from the cold weather? Unfortunately I got stuck with the snuffles, sore throat and a bit of a cough all weekend. When I am sick I love drinking soups mainly because when I was a child and my mother or grandmother would take care of me, they would always make me soup to help me feel better. I remember always asking my Nonna (Italian for ‘grandmother’) to make me some soup when I wasn’t feeling well. However she spoke zero English so in our dialect from Naples Italy soup is translated to “Pastina“. There you go! Quick Italian lesson for ya! Anyways, my point is everyone loves a good bowl of soup when they are feeling under the weather or to just warm up on a cold day.
This butternut squash soup is my favourite soup recipe that my dad makes. It is soooo delicious! I remember growing up, I was never much of a fan of it. I guess it is of an acquired taste and most children just like chicken noodle soup anyways 😛 . It is definitely a fall time dish, but I like to enjoy this soup all year around. It is a super simple recipe to make and does not require a lot of ingredients. I love adding cinnamon to the soup, most people don’t like to but I added this one in my batch this time around. I love eating this soup with my favourite pumpkin & cranberry organic crackers. The pumpkin and cranberry flavours compliment the butternut squash so well! It’s so delicious!
Scroll down for the recipe! What is your favourite soup? Leave a comment below 🙂
- 1 Butternut Squash
- 1 Sweet Potato
- 4 Cups Water
- 2 Chicken Bullion Cubes
- 2 tbls Butter
- 1 Onion
- 1 Large Carrot
- 1 Stalk Celery
- Cinnamon (Optional)
Grab a medium size bowl and add in the butter on a medium-low setting. While the butter melts, chop up the celery, onion and carrot sticks
In another small pot add in the water and allow it to boil. Once it is boiled add in the bullion cubes.
As you let both pots simmer, start peeling the butternut squash and sweet potato. Chop them up into small cubes and add them to the celery, onion, and carrot mix.
Add in the bullion into the medium size pan with all of the spices. Put it at a medium-high heat, stirring it every 5 minutes.
Once the butternut squash and sweet potato are tender enough to put a fork through, then take your portable blender and mix everything up and serve.