Roasted Butternut Squash Soup

I feared cooking  squash. The kind of fear that you have of the unknown. This was unchartered culinary territory for me. You see, growing up in Pakistan, the closest I came to eating,never mind cooking, this fruit was the Lauki or  gourd. They all come from the same Cucurbitaceae family. Members include the pumpkin, squash, zucchini,watermelon and various melons.Even good old cucumber is related!

As I became more conscious of what I put inside my body, the  list of fruits and vegetables I consumed grew. There was no way I could ignore the squash any longer. It is such a big part of life here in the U.S!

 

Roasted Butternut Squash Soup

 

Of course the  benefits of this amazing fruit were not lost on me.

Potassium

This nutrient is extremely important in maintaining a healthy blood pressure.

Vitamin A

Vitamin A is responsible for the growth of bodily tissues. This includes the skin and hair.

Fiber

Studies have shown that high fiber foods boost ones immune system as well as decrease inflammation.

Eating squash then, is great for your hair and complexion and helps prevent inflammation-related conditions such as cardiovascular diseases, diabetes, obesity and even cancer!

There are many ways you can enjoy squash but today I have for you a recipe that will see you through this fall, well into winter:)

 

Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Simple no fuss butternut soup. So good for you and delicious too!
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • 1 butternut squash (roasted)
  • 1 large white onion (roughly chopped)
  • I package vegetable stock (I use Pacific Organic) or 4 cups homemade bone broth
  • 3-4 cloves garlic
  • ½ inch knob ginger (peeled)
  • 1 small stick cinnamon
  • 2-3 peppercorn
  • 1 clove
  • 1 tsp salt or to taste
  • 1 cup water
Instructions
  1. Cut squash vertically down the middle
  2. Coat with a thin layer of olive oil
  3. Roast in preheated oven at 400 degrees for about 40 minutes
  4. Meanwhile prep the onions
  5. Once roasted scoop out the flesh of the squash and add it to a pan with the onions and the rest of the ingredients
  6. Let cook about 30 mins or so
  7. Let cool and blend to combine fully (make sure to take out the spices before blending-or leave them in there if you like the heat!)
Notes
Feel free to use water in place of the stock/bone broth but add salt as needed.

 

Check out my Bone Broth recipe.

I had fun getting to know this fruit. My next adventure? Pumpkin pie:)

Update:

I made Pumpkin Pie! Check it out!

 

If you make this or any other of my recipes be sure to let me know here how it went or tag me @eatdrinkpure in your pics on Instagram! I’d love to see your creations!

 

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