Butternut Squash Soup

I like this recipe because it's super
simple and is able to be made in one
pot- so clean up is a piece of cake.
The soup has a sweet and creamy
texture, without any dairy, which is
amazing. If you want to make the
recipe even more nutrient-dense and
add a gut-healing aspect, swap out
the vegetable broth for 24-48 hour
bone broth. Bone broths are high in
glycine and collagen, which both
serve to nourish the cells of intestinal
lining and reduce inflammation. I like
my butternut squash soup topped
with roasted pumpkin seeds and
chopped green onion!"
Wendy Gans, MS, RDN
Registered Dietitian
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Servings 6

Ingredients
  

  • 2 tablespoons Extra virgin olive oil
  • 1 large yellow onion chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • tablespoon chopped fresh sage
  • ½  tablespoon minced fresh rosemary
  • teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper
  • Chopped parsley For serving
  • Toasted pepitas For serving
  • Crusty bread For serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  • Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Keyword soup
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