Soup is Simple
Enough said, right?
If someone came up to me and asked what they could make that would be simple, healthy and sure to please I would answer: soup! I swear some of the best things that have come out of Joey and I’s kitchen this past year have been soups. The only thing I will miss about Winter is the excuse to make piping hot soup to keep warm.
I’ve been making soup at least one, if not twice a week since early Fall and I’ve come to realize it versatile is.
Last night I made a roasted butternut squash soup but spiced it up by serving it over cous cous (the food so nice they named it twice — I can’t stop saying that) and added some pumpkin seeds (for crunch!) and goat cheese on top and it took the soup to the next level.
Roasted Butternut Squash Soup
- 2 butternut squashes, peeled and cubed
- 2 T olive oil
- salt and pepper to taste
- 5 cups vegetable broth
- Peel and cube squash then place on a baking sheet and toss with olive oil, salt and pepper. Bake 50 minutes or until soft.
- Add roasted squash to a pot with vegetable broth and use an immersion blender to puree the soup.
- Adjust seasonings to taste.
**If you don’t have an immersion blender, either A) go get one because it will make your life insurmountably better or B) puree in a blender but you’ll have to do it in batches.
My gosh, I knew that soup was easy but writing the directions out just makes me realize how easy it is. You won’t believe how flavorful this soup is for having such few ingredients. I’ll miss you come summer, my beloved butternut.
At this point you could just eat the soup but why not add some bulk and serve it over some carby goodness? Quinoa, rice, millet, cous cous (the food… I’ll let you finish that sentence on your own). Who knew cous cous was so easy to make? Or maybe I just bought some instant brand. Either way, it was done in 5 minutes. I doubt even Joey could mess that one up.
Soup assembly went like this:
1. Fill bowl with cous cous
2. Cover with soup
I promise the cous cous is under there somewhere. OH, right, there is is.
3. Top with goat cheese and pumpkin seeds
4. Bask in the glory and simplicity of your creation, aka take numerous pictures and pretend you think everyone wants to see multimple pictures of your bowl of soup.
Oh and in case you were wondering, and I know you were, this happened again today.
How I had time to make pancakes, walk Tonka and get ready for school in an hour (thanks for not going off, alarm clock) is beyond me. Tonka wakes Joey up at god awful hours of the morning to go out but I’ve been the one waking him up while Joey’s been gone. Tonka knows who’s boss.
One test and one paper down, only one more test to go before Spring Break.
If that’s not a reason to smile, I don’t know what is.
Lauren Loves Good Food 
Pepita seeds totally add to the soup. You can even toast them with a little cumin and paprika for a kick!
i’m going to miss soup so much once it gets warm outside. I’m already crying a little bit just thinking about it.
oh i love this twist on squash soup! I’m Polish, we start every meal with soup, there’s no need to stop eating soups in the summer 🙂
Well if I have your approval I’m okay with eating it year round 🙂
That butternut soup looks delicious. I made some today and it was such fail 😦
Try my recipe, I promise it’s super easy!
Oh em geeeeee this looks delicious!! And I am drooling over those pancakes like wowow!!
I too will miss my soup! Maybe if we crank the ac down to like 50 we will be okay to make it every once in a while…lol!
Ha ha excellent idea 🙂
Haha, I don’t think my roasted butternut squash would ever reach the soup stage! 😀 I would eat it all up before I could finish making it! 😉
xoxox
Kathleen
It was so hard not to eat the whole tray before it became soup!
I love serving soup over a grain! Couscous, quinoa or wild/brown rice are my favorite choices.. mainly because they’re the only choices I’ve been exposed to so far.
That’s the first time I’ve served soup over a grain but I have a feeling quinoa would work great. What doesn’t quinoa work great with?