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Healthy Butternut Squash Soup

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A warm and nutritious butternut squash soup blended with roasted garlic and spices, perfect for fall dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed
  • 1 head of garlic, roasted
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • Salt and pepper, to taste
  • Olive oil
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes or until tender.
  3. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Sauté the chopped onion until it becomes translucent.
  4. Add the roasted garlic, cumin, ginger, and cinnamon to the pot, along with the vegetable broth.
  5. Once the butternut squash is roasted, add it to the pot and bring everything to a gentle simmer.
  6. Using an immersion blender or a regular blender, carefully blend the soup until it’s smooth and creamy.
  7. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Notes

For a creamier texture, consider adding a splash of coconut milk or a dollop of Greek yogurt before serving. This soup stores beautifully in the refrigerator for up to 5 days or can be frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/healthy-butternut-squash-soup/