Listen, I know it’s about to be a Texas summer and all, but you can never go wrong with a super easy, healthy AND tasty meal, right? Hey, maybe it’s even quite delicious served cold on those hot, muggy, humid summer days?! Well, it is! Think gazpacho. Oh, and a bonus? It keeps really well in the freezer so you can whip it out on those nights when T-ball runs too late and you have zero time to make dinner before the dreaded hanger sets in. Give it a go, will ya?
Creamy Butternut Squash Soup
PREP: 5 min
COOK: 15 min
FEEDS: 2 adults + 2 kiddos (and yes, mine loved it!)
1 (13.5 oz) can Coconut Milk
1 large potato, cut into small bite-sized pieces
1 small butternut squash, cut into small bite-sized pieces
1 green onion, sliced
A handful of button mushrooms, sliced
1 carrot, cut into small bite-sized pieces
2 T brown sugar
1 T Bouillon (I used ‘Better Than Bouillon’ No Chicken Base) — you could totally use that flavor packet from that ramen soup you have sitting in your pantry (however, this will likely make it non-vegan if that matters)
a pinch of salt + pepper (Sriracha too if you like a little spice)
Put all ingredients into a medium-sized pot, and bring to a low boil over medium(ish) heat for 15 min (or until the potatoes and squash are soft), stirring occasionally. Transfer to a blender and cream for approximately 2 min.
Consume with glee.
Hint: Double the recipe and freeze it for that night when you want to leave hubs and go out with the girls.