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Roasted Butternut Squash Soup

Hearty, Winter Comfort Food

This comforting butternut squash soup is a family favorite in the colder months. The soup can be made vegetarian or vegan, or you can add all sorts of delicious things to satisfy the meat-lover in your group. First you'll want to roast the butternut squash. Cut the squash in half. Place it face up on a baking sheet. Roast at 400° F for 1 hour or until a fork easily slides into the squash. Remove the skin, and mash the squash. 

Soup Ingredients: 

  • 1 whole roasted squash, mashed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, diced
  • 1 garlic clove, minced
  • 1 teaspoon curry powder 
  • 1/2 teaspoon ground ginger 
  • 1/2 cup coconut milk/heavy cream
  • 4 cups chicken or vegetable stock
  • Salt & black pepper 

Directions: 

  • In a pot, warm the olive oil and butter. Add onions, salt, pepper, and garlic. Sauté until onions are transparent (about 5-6 minutes).
  • Add the remaining seasonings, coconut milk and stock.
  • Bring to a boil and reduce heat, simmering for 10-15 minutes. 
  • Remove from heat and puree in a blender until creamy.
  • Adjust seasoning if needed. Add more stock if too thick. 
  • Place in bowls and garnish with your favorite topping such as a dollop of sour cream and bacon bits, crunchy croutons, fresh basil and toasted pumpkin seeds, or crumbled spicy sausage to give it a kick.