➤ story by DAVID KIM
Celebrities are people first—people who cook, grieve, celebrate, and share pieces of their lives just like anyone else. After a series of public appearances following the loss of her father and music legend Ozzy Osbourne, Kelly has found herself at the center of intense online conversation about her weight.
Rather than participate in that discourse, we’d like to redirect the conversation to something Kelly herself chose to share: a recipe for a comfort food classic, her homemade butternut squash soup, which she had originally shared in her monthly column in Redbook Magazine back in 2013.
“It’s a quick and easy go-to, so when I’m hungry, I can just heat up a bowl—I have it for a snack, a meal, or even for breakfast,” Kelly says about the soup. “When I make it for people, they always say, ‘This is the most amazing thing I’ve ever had in my life,’ so I’m really proud of it.”
You can find the full recipe below:
Kelly Osbourne’s Vegan Butternut Squash Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced small
- 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
- 2 medium carrots, peeled and chopped
- 1 potato, Yukon gold or russet, cut into 1 inch cubes
- 4 cups vegetable stock or water
- 1 cup canned coconut milk
- Salt and pepper as needed
Directions:
- In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
- Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
- Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste.
- Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
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