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Fall in Love with This Velvety Butternut Squash Soup Recipe
Ever wonder if you can eat gourmet on a broke budget? Same. Here’s my hack: a rich, creamy, and totally cozy butternut squash soup that feeds the soul without starving the wallet. And the best part? No oven needed! Whether you’re a busy mom juggling school lunches or a student trying to dodge another ramen meal, this one’s for you.
What Makes This Special
- No oven needed!
- Family-friendly and picky-eater approved
- Zero fancy kitchen gear needed
- Leftovers are even better the next day
- Easy to meal prep or double for later
Ingredients
- 1 medium butternut squash, peeled and diced
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon curry powder
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon maple syrup
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Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft and fragrant, about 5 minutes.
- Add the diced butternut squash, salt, black pepper, and curry powder. Cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, increase the heat to high, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes, or until squash is tender.
- Remove from heat and let it cool slightly. Use an immersion blender to blend the soup until smooth.
- Stir in the coconut milk and maple syrup. Taste and adjust seasoning if necessary.
- Serve hot, garnished with a sprinkle of pumpkin seeds or a drizzle of extra coconut milk if desired.
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Keeping It Real
- Life isn’t always about fancy dinners. Sometimes a cozy bowl of soup and a side of hustling can be the most satisfying pairing.
- Perfect for those nights when you want to feel productive waiting for your soup to cool down.
- Side gigs can add up quickly—just like cooking a batch of soup for fun and funds.
