Butternut squash and potato soup

It’s soup time

It’s another fall day in the Chicago area and that means soup time! Don’t allow the seasonal shifts and the inevitable approach of winter, keep you from embracing your creativity in the kitchen. There’s nothing like a warm bowl of my savory butternut squash and potato soup to get you through those cold days.

Also, I like to use this time to buckle down on creating healthy meals for the upcoming holiday season and avoid the temptations of overindulging in foods that don’t do anything good for my body or mindset!

That doesn’t mean I don’t have fun meals and snacks during the holidays. It simply means that by staying aligned and balanced I’m more likely to sustain healthy habits that serve my higher good in mind, body, and spirit.

Today’s recipe is for my savory butternut squash and potato soup is simple, healthy and loaded with the goodness of an awesome full-bodied flavor!

Ingredients for this savory butternut squash and potato soup

1. 5 medium potatoes or 2 cups, cubed. (Preferably Yukon gold or red potatoes).
2. 1 medium (2 cups) butternut squash, cubed.
3. 1 cup of cubed sweet potatoes.
4. 2 cups of shredded kale.
5. 2 cups of shredded red cabbage
6. 1 cup of thin-sliced/shredded Brussels sprouts.
7. 5 cups of water.
8. 2 tablespoons of sea salt.
9. 1 tablespoon of curry powder.
10. 1/2 teaspoon of spicy paprika.
11. 1/4 teaspoon of dried thyme.
12. 1 tablespoon coconut oil
13. 3 tablespoons of olive oil.
14. 1/4 teaspoon of allspice.
15. 1/4 teaspoon of nutmeg.

Putting it all together

Bring your water to a boil using a medium-sized pot. Next, add all your spices and sea salt to the water and boil until the mixture begins to release its aroma. Add your cubed potatoes (including the sweet potatoes) to the water and allow to cook for 15 minutes before adding in the squash (you don’t want to overcook your squash).

A good rule of thumb is to add the ingredients that require the most cooking time first and then incorporate the remaining ingredients accordingly. Since I want to preserve my nutrients as much as possible, I typically add my greens and more delicate veggies last.

Once all of the veggies have been added, allow the stew to simmer with the olive and coconut oil for 15 minutes (i.e. add the greens in the last ten minutes of cooking time).

Remove your savory butternut squash and potato soup from the stovetop and allow to set for 3mins and then this savory dish is ready to serve!

Before you go!

Have tried some of my other yummy recipes? How about this warming cold and flu-fighting tea to get you through the winter chill?

About the author

Tonye Tariah is a Holistic Health Strategist, Coach, and the founder of Freedom at The Crossroads Blog. Tonye helps free women from inaction and unhealthy habits so they can get fit, healthy, and live free. Her belief is that “the cookie-cutter method only works for cookies”. Meaning, she helps each woman in a way that is unique to each her situation. By doing this, she’s better able to help women transform their lives from the inside out. Her ultimate goal is to help women become healthy and empowered through the transformative self-care journey!