Butternut Squash Soup
This butternut squash soup is light, creamy, and dairy-free. Made with 5 simple ingredients, this soup is cozy, fiber-rich, and perfect for fall.
Servings: 6
Calories: 116kcal
Equipment
- high speed blender
- Immersion blender optional
Ingredients
- 1 butternut squash about 1 - 1 1/2 pound
- 1 tablespoon olive oil for brushing butternut squash
- 1 large white onion roughly chopped
- 4 cups homemade chicken broth or vegetable stock. I use Pacific Organic.
- 2 teaspoons minced garlic
- 1/2 teaspoon minced ginger or 1 inch knob whole
- 1/2 teaspoon turmeric
- 1 cinnamon stick
- 3 peppercorns
- 1 clove
- 1 teaspoon salt or to taste
Instructions
- Preheat the oven to 425ºF (218ºC) degrees.Cut the squash down the middle and remove the seeds with a spoon. Coat the cut sides with oil and lay flat side down on a cookie sheet. Roast the squash for 40 minutes till the skin is browned and the flesh is fork tender.
- Meanwhile chop the onion and set aside. Heat a medium sized saute pan on medium heat. Once it is hot, add the oil and add the chopped onion and saute till translucent. This should take about 5 -7 minutes.
- Add the garlic and saute some more, about 30 seconds. Next add the rest of the spices and saute to allow the spices to bloom, about 30 seconds.
- Once the squash is ready, let it cool for a few minutes and then scoop out the buttery flesh and throw away the skin.
- In a high speed blender, add the squash, the onion mixture, (minus the whole spices), the ginger and the stock. Blend till smooth and creamy.
- The soup is now ready. Adjust consistency and salt to your liking. If you like a thinner soup, add more water/stock. You can serve as is or pour the soup back into the pan and heat it up some more.
- Garnish with pumpkin seeds, some red pepper flakes and enjoy!
Video
Notes
- If you have an immersion blender, you can use that instead of the blender. Just add the stock and roasted squash to the pan of sautéed onions and blend till smooth and creamy.
- Use homemade broth or low-sodium store-bought stock. Make sure to adjust the salt, as store-bought stock can sometimes have more salt.
Nutrition
Serving: 1cup | Calories: 116kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 441mg | Potassium: 624mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13290IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 1mg
