Healthy Butternut Squash Soup
A creamy, nutritious soup that is perfect for chilly days, packed with vitamins and minerals.
Ingredients
Main Ingredients
- 1 piece butternut squash, peeled and diced Use fresh butternut squash for the best flavor.
- 1 medium onion, chopped
- 4 cloves garlic, roasted Roasted garlic adds depth to the soup.
- 4 cups vegetable broth Ensure broth is vegan-friendly.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- to taste Salt and pepper
- 2 tablespoons olive oil
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
Cooking
- Add the diced butternut squash, roasted garlic, and spices. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20-25 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender in batches.
- Season with salt and pepper to taste. Serve warm.
Notes
Garnish with fresh herbs, a drizzle of olive oil, or crispy croutons. Store leftovers in the fridge for 3-4 days or freeze for longer storage. For variation, try adding carrots or a pinch of cayenne pepper.