When it comes to cooking and recipe development, my mom is my biggest inspiration. Growing up, my mom was a preschool teacher and she also owned her own children's cooking school. Even though I was a picky eater, I always appreciated my mom's cooking. She focused on simple ingredients, but most importantly comfort foods.
I was never allowed to have Kraft Mac & Cheese at my own house because my mom would make Ina Garten's baked mac & cheese with breadcrumbs. I thought I was being deprived of the "good stuff" and didn't realize how spoiled I was until I went to friend's houses and realized their parents didn't cook!
My mom makes SO many good soups, but her butternut squash soup is my favorite. Whenever I go visit her in Boston, I know a large bowl of this soup will be waiting for me at home.
Prep Time: 20 minutes Cook Time: 1.5 hours
- 1 medium butternut squash (diced into cubes)
- 1 yellow onion
- 1 apple (I used Fuji)
- 2 cloves of garlic
- 1 large yellow potato
- 1 cup of vegetable or chicken stock (more if needed)
- 1/2 cup of coconut milk (more if needed)
- salt & pepper to taste
- 1 tbsp of olive oil
- Dice garlic, onion, potato and the apple. Set aside.
- Heat olive oil in a large pot on low heat. Add in the garlic and onion. Simmer for 8-10 minutes, or until the onion is translucent.
- Add in the butternut squash, potato and apple. Season with salt & pepper. Cook on medium heat for 10 minutes, stirring occasionally.
- Add in the vegetable broth and bring to a boil. Then let simmer for 25 minutes, stirring occasioanlly.
- Cook covered for an additional 30 minutes until the apple, potato and squash are soft.
- Remove the pan from heat and let cool for 10 minutes. Transfer the contents to a blender and puree.
- Add in the coconut milk and additional liquid, if needed.
- Continue to blend until creamy.
*If you make any of my recipes be sure to tag me @sullivanstreeteats so I can see all of your creations!