It’s getting colder outside and you’re feel the urge for soup. But that sodium soaked, store-bought condensed can of crap you’ve been eating since you were a kid? That shit is just fancy salt water. Take charge of dinner and make yourself a big bowl of this fall-flavored motherfucker. It’s fat free, low in salt, and easy as hell to make. Save the store-bought canned bullshit for when you get snowed in and don’t want to eat cat food. It’s the only excuse to have that shit in your pantry. 

This recipe comes straight from our friends at Forks Over Knives. They've got more simple and healthy recipes in their latest book, The Forks Over Knives Plan, so be sure to check that shit out.

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Butternut Squash Soup

BUTTERNUT SQUASH SOUP WITH SAUTEED GREEN PEAS

Makes enough for 4 as a side

 

10 cups peeled, seeded, and cubed butternut squash*

2 cups vegetable broth or water

 

For the Topping: 

2 cups green peas**

1 ½ cups finely chopped green onions

2 tablespoons fresh limes

salt and pepper

 

To make the soup, throw the butternut squash in a large soup pot with a lid and add 2 cups of broth. It’s not going to look like that’s enough broth but once everything gets going the squash releases a ton of liquid so just trust the fucking method.

Bring the pot to a gentle boil over a medium high heat, then cover that shit, and reduce the heat to medium so you keep a gentle simmer going. Simmer until the squash is nice and soft, about 20 minutes. Turn off the heat, keep that lid on, and let that shit cool for a couple minutes. Pour the squash and all the liquid in the pot into a blender or food processor and run it until the soup is all smooth. If it is too thick for your taste, just fucking add some more broth a little at a time until you get it where you like it. Set that shit aside.

While the squash is cooking you might as well make the topping because you’re a multitasking motherfucker, right? Thought so. In a medium sauté pan, cook the green onions with 2-3 tablespoons of water over a medium heat. Sauté that around until the water has evaporated, about 2-3 minutes. Add the peas, lime juice, salt and pepper to taste. Cook this all together for another minute or two so that everything gets all mixed up.

To serve, pour some of the hot soup into a bowl and top with a couple spoonfuls of the green pea topping right in the middle. SOUPS ON, MOTHERFUCKERS.

* a butternut squash that’s around 3 pounds is about right

** Frozen peas are fucking awesome here. Just defrost them a little before you use them.