Healthy Butternut Squash Soup
A nourishing and delicious butternut squash soup packed with vitamins A and C, easy to make and perfect for cool days.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- to taste Salt and pepper
- Olive oil For roasting and sautéing
- Fresh herbs for garnish Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the roasted garlic and spices (cumin, ginger, cinnamon) to the pot and cook for another minute.
Cooking
- Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Add more broth if you want a thinner consistency.
Serving
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs if desired.
Notes
Make sure to roast the butternut squash well for natural sweetness. Optionally add cayenne pepper for heat or blend in coconut/almond milk for creaminess.