Hearty warming soups are so cozy and nourishing for the body and soul. I love to stock my freezer with a big batch of this soup and defrost little jars for simple healthy lunches. This recipe is very simple, but requires some roasting time where patience is required.
Ingredients:
Medium butternut squash
1 medium yellow onion
16 oz vegetable or chicken stock (I used chicken stock for more of a buttery flavor)
1/4 cup non dairy milk (I used oat milk)
1 tablespoon olive oil
1 tablespoon garlic powder
Salt & pepper to taste
Directions:
Preheat the oven to 415F
Skin the butternut squash and chop into 1 inch chunks. Remove any seeds (feel free to roast these separately…they are delicious with some salt and olive oil). Notice the bright beautiful color of the squash. Notice the texture while you chop.
Chop the onion into any size and shape. Notice your relationship to onions as you chop.
In a bowl or on a baking pan, mix the onion and butternut squash. Pour the olive oil, garlic powder and salt & pepper evenly on the ingredients.
Roast the the onion and butternut squash until they are fully soft and browned. The browning helps awaken the sweetness.
In a blender or using an immersion blender, mix all of the stock, cooked onions/squash and oat milk. Watch it become super creamy and luscious. Notice the smells and steam. Add additional seasoning to your liking.
Store the soup in freeze safe jars and enjoy mindfully whenever you are wanting a comforting hug from the inside out.