Simple Sage Squash Soup. Vegan. GF.

Simple Sage Squash Soup. Vegan. GF.
Simple Sage Squash Soup. Vegan. GF.

Seasonal food shopping is essential to a healthy diet.  Why you may ask… Eating seasonal foods purchased from local farmer’s markets means your food hasn’t been shipped from other countries. Purchasing locally grown foods that are seasonal broadens your world up to trying different foods you may have never tried before.  Local CSA’s like Lancaster Farm Fresh, which is a regional CSA I use, offers organic, freshly harvested produce and vegetables.  Fresher ingredients.  Supporting local businesses and farmers.  And I promise you one of the biggest benefits is on the bottom line.  You buy seasonal food from local growers and I promise your dollar will go a lot further than you think.  I can typically buy 3-4 reusable grocery bags of food at my local farmer’s market for about $25 to $30!

I was on a roasting kick, as I normally am, on Saturday and created this super easy recipe.  Freezes well.  Great meal prep ahead idea.  The flavors deepen over several days only making this soup better.  It’s creamy texture is all from the vegetables without any added dairy.  I hope you love this as much as we do.

Ingredients:

1 butternut squash
1 acorn squash
1 (whatever choice of squash you have on hand)
Olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and diced
8 cups of vegetable broth
1/2 cup of coconut milk
10 fresh sage leaves, sliced
Salt
Pepper

Directions:

To start begin with roasting the squash.  Preheat your oven to 400 degrees.  Slice your squash in half removing the seeds and poking the exterior with a fork. Spray your cooking sheet with olive oil.  Place the squash cut side down and roast for 40 minutes.
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Once the squash has a nice golden brown, caramelized flesh side remove from the oven and let cool.  Once completely cooled, scoop out the flesh and place into a bowl.

Into a large Dutch oven, add a drizzle of olive oil over medium heat.  Once the oil is hot, add the onions and cook until translucent.  Add the garlic, stirring frequently to avoid burning.  Then add carrots and cook for another several minutes.  After the carrots start softening, add the broth, coconut milk and sage.  Add the squash and bring to a boil.  Then reduce and let simmer for at least 30 minutes.  Using a high power blender, ladle batches of the soup into your Vitamix (or similar blender) and blend on high until creamy and smooth. My hand immersion blender didn’t yield the creaminess I desired so I highly recommend the blender.  Repeat until all of the soup has been blended.  Taste and adjust seasoning. Return to the pot and reduce heat to the lowest setting and let simmer until ready to serve.
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fitness_update

I’ve had some hard training runs lately.  I think training straight through my ultra and not resting may be catching up to me but I’m in the homestretch.  I’m getting more fuel and sleep now to help plus rolling my legs out a ton.  My body just feels slower and I’m respecting that and not pushing pace at all.

Sunday: 14 outdoor miles
Monday: 5 treadmill miles/strength training/core
Tuesday: 14 outdoor miles
Wednesday:  planned rest day

Happy Tuesday 🙂
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— Knead to Cook

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