I really think that cooking should be simple and easy. Sometimes it feels as though for food to be considered “tasty”, the recipe must be complicated.

WRONG – at least, in my (humble) opinion! lol

This recipe is SO SO easy and is FULL of flavour and has just 8 ingredients! How could you go wrong with JUST 8 ingredients?!

OK full disclaimer: I will say the “hardest” part of this recipe (OR the not-so fun part) is peeling and cutting the butternut squash itself! But I promise, it’s totally worth it!

This soup is comforting and creamy without any guilt! There’s no cream or butter but it is definitely decadent! Also, I’m happy to say that this recipe doesn’t have any vegetable stock! I just used water and it’s plenty to make it tasty!

With some basil leaves as a garnish, it will feel like you bought it at a fancy restaurant!

Let me know your thoughts!

Enjoy!

xoxo

INGREDIENTS:

• 2.5 cups (400 grams) butternut squash – peeled and cut into 1 inch cubes
• 1 cup (150 grams) potato – peeled and cut into 1 inch cubes
• 1 cup ( 130 grams) carrots – peeled and chopped
• 1 cup (110 grams) onions – finely chopped
• 1/2 tbsp salt – to taste
• 1.5 tbsp lemon juice
• 4 cups (765 mL) water
• 2 tbsps oil (organic grapeseed oil)

STEPS:

Step 1: Add oil to a medium saucepan and on high heat, sauté the onions

Step 2: after 1-2 minutes (onions should be translucent), add potatoes, carrots, butternut squash and salt and sauté for a couple minutes.

Step 3: Add water and let it come to a boil (about 5-6 minutes). Reduce to medium heat and let it boil until vegetables are cooked through (about 10-14 minutes). Check this by taking a butter knife to see if the potatoes are soft.

Step 4: Use a hand blender to blend the contents of the saucepan until you get a nice creamy consistency.

Step 5: Add lemon juice.

Step 6: Serve with pumpkin seeds and basil!

Enjoy!