Alli's Famous Butternut Squash Soup Recipe for Cozy Winter Nights

A few weeks ago we posted something on Instagram that we’ve never posted before… a recipe! And not just any recipe, but Alli’s Famous Butternut Squash Soup Recipe!

The response was so great that we’ve decided to share it on here as well. It’s easy, it’s healthy (vegan and gluten free!), and it’s absolutely delicious. Plus, you can make it in your Vitamix! (If you don’t have one, you know what to ask for this Christmas. We have this model - and we’ve even taken it across the US with us!)

This recipe can easily be made in advance, and can easily be adjusted to please your taste buds. Some people like to add a little heavy cream to make it creamier, or lessen the amount of ginger so it doesn’t have as much of a kick. Play around with it!! (And let me know if you make any noteworthy adjustments!)

ALLI’S FAMOUS BUTTERNUT SQUASH SOUP RECIPE

Ingredients

Two baggies of cut squash from Trader Joe’s
1 medium sweet potato
A big handful of mini carrots
1 onion
1.5 quarts of veggie broth
2 teaspoons (or more for added spice) of fresh ginger
3-4 cloves of garlic
Salt, pepper, a pinch of chili powder, etc. for spice. You can also throw in a little ground cinnamon and nutmeg as well

Step 1: Roast veggies in the oven with a little olive oil at 425 degrees for about 30 minutes (or until cooked through

Step 2: Sauté onion in some olive oil in a big pot until translucent

Step 3: Once translucent, add the fresh ginger and garlic, broth, roasted veggies, and seasonings

Step 4: Let it all simmer for 20-30 minutes

Step 5: Throw it all into the Vitamix and blend until it’s the consistency you like - we like ours a little thicker, so not for too long

There it is! Serve with a fresh baguette, and boom! The PERFECT fall or winter meal. Make it and let us know what you think!