Happy New Year! I can’t believe that it's already 2018!
I’ve set some personal goals: eat healthier, stay active, and don’t sweat the small stuff. All these goals are hefty, especially the last goal as I’m a compulsive worrier. As I get older, I’m getting a little bit better at letting things go and seeing that things are often not as bad as they seem.
What goals or New Year’s Resolutions do you have for the New Year?
Like most of Canada and parts of the United States, we’ve been experiencing freezing, blistering temperatures with wind chills of minus 40 degrees! So cold and dreadful, but luckily, the weather has been a lot warmer lately. What’s the weather like in your city? I hope you’re staying safe and warm.
For me, wintertime means an abundance of winter squashes (hence the name). My favourite of all the squashes is butternut squash.
Not only is it wonderful all roasted-up to bring out its inherent sweetness and nutty flavour, butternut squash is amazing to use as the main ingredient for a healthy and heart-warming soup especially when it's snowy and super chilly outside. It’s doubly comforting when you have a cold too. Believe me, I’ve had a cold for over a week that I just can’t seem to shake.
Check out these two recipes where using roasted butternut squash: ROASTED BUTTERNUT SQUASH AND APPLE KALE SALAD WITH LEMON VINAIGRETTE and ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS WITH PECANS AND DRIED CHERRIES).
A popular pairing with butternut squash is granny smith apples. The tartness of these green apples goes so well with the squash. Then I added in a good amount of fresh ginger along with ground cinnamon, cumin, and coriander. These ingredients give the soup a nice warmth that’s a little spicy, sweet, citrusy (especially from the coriander) and very aromatic.
All the ingredients for this soup (minus the vegetable broth/water). Full ingredient amounts and instructions below in the recipe card.
Of course, I’ve been Instant Pot-ing (does anyone say this?) away… making warm soups and stews a-plenty (a couple are on this site already: INSTANT POT HEARTY VEGETABLE AND BROWN RICE SOUP and INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW and more are on the way) and this recipe is no exception. It only takes 8 minutes under high pressure for the vegetables and apple to completely tenderize and for the flavours to combine together. Then it’s ready to puree and eat!
This soup is:
- Healthy and delicious - it's savoury, has a bit of sweetness and tartness, and a little kick from the spices.
- Filling and satisfying, but not heavy.
- Thick and creamy (without the cream).
- Simple and easy to make.
- Vegan and gluten-free.
I hope you enjoy this recipe!