Delicious & Creamy Plant-Based Butternut Squash Soup

Butternut Squash Soup (1).png

Now that the weather is getting colder and the leaves are changing, this is the perfect soup to enjoy! Warm your soul with this delicious, healthy, plant-based soup.

While making this soup, I had an unfortunate incident with the squash sap and ended up with some sort of reaction or Squash Dermatitis when I was peeling the squash. Squash, particularly young squash, release a sticky sap-like substance when they are cut/peeled, to help protect itself from trauma. This sticky sap can get on your hands and cause a reaction. The sap can also be very difficult to get off of your hands. For me, my hands went numb and my skin started peeling within a few minutes of contact with the squash. It is recommended to wear gloves while peeling squash if you have this sort of reaction. To get this stick sap substance off of your hands, you can soak your hands in warm water, or take off the sap with a sticky piece of tape. If you would like to watch my adventures making this recipe, please check out my YouTube video below:

And now onto the recipe details!

Delicious & Creamy Plant-Based Butternut Squash Soup 

Preparation Time: 15-20 minutes
Cook Time: 20 Minutes
Total Time: 35 – 40 minutes
Servings: Approximately 8

Ingredients

  • Olive oil (1 tbsp)
  • 1 onion diced
  • 3 garlic cloves, minced
  • 2 tsp fresh ginger, grated (or 1 tsp ginger powder)
  • 1 tsp salt
  • Dash of pepper
  • 1/2 tsp fresh or dried, cut finely
  • 1 medium butternut squash, peeled and cut into small cubes
  • 3.5 cups soup stock (vegetable, chicken for non-vegan option)
  • 3/4 cut milk (coconut milk or almond milk for vegan option, milk or cream for non-vegan option)

Instructions

  1. Heat a pot to medium heat and add olive oil.
  2. Add the diced onion, garlic, ginger, salt, pepper and thyme, saute until onion is transparent
  3. Add the butternut squash cubes and stir the mixture
  4. Add the vegetable stock and stir to combine (you may need a little more/less stock depending on size of squash, liquid level should be slightly lower than the squash)
  5. Add lid and bring soup to a boil, once boil is reached turn down to medium-low and simmer for 20 minutes (squash should be tender enough to pierce with a fork)
  6. Remove soup from heat and add the milk
  7. Puree the soup with a blender or hand-held blender
  8. Voila! Serve and enjoy your delicious soup! You may store leftovers in the fridge/freezer. Consume within a few days.

Butternut Squash Soup (1)

 

What I Eat in a Day with Oral Allergy Syndrome

What is Oral Allergy Syndrome_.pngI have struggled with Oral Allergy Syndrome (OAS) for many years, without knowing what was actually happening with my body. Every time I would eat fresh fruit and certain vegetables, my tongue would swell up and I had no idea what was happening! If you’re not sure what Oral Allergy Syndrome is and want to know, please check out my YouTube video on the subject here (or by clicking the image on the right).

Today, I will move beyond the pathophysiology of OAS, and in this video, I will share some of the recipes that I eat in a typical day with Oral Allergy Syndrome. For me the hardest thing was finding out what foods do not trigger a reaction, and making sure to incorporate those foods into my diet. I hope this provides you with a little inspiration, and I hope you enjoy it!

 

Having oral allergy syndrome can be hard and require a little extra planning sometimes. I highly recommend meal planning each week to keep your grocery list organized, and allow you to make healthy choices throughout the week! To help, I created a FREE meal planner for you to use, and you can access it here!

Weekly Meal Planner.jpg

What I Eat