Butternut Squash Soup
Butternut Squash has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
This soup makes for the perfect healthy comfort food. It is creamy, light and filling.
Eat This With That
I like to pair this soup with a big mixed green salad for lunch. During the winter months, I like to add curry, a tad bit of cayenne pepper and roasted pumpkin seeds.
This beautiful soup is so good and so good for you!
Prep Time: 15 mins
Cook Time: 60 mins
Yields: 10-12 Servings
- 1 large or 2 medium butternut squash (baked until softened)
- 2 tablespoons Olive oil
- 1-2 medium leeks, sliced in rings and washed
- 2 medium carrots, peeled and finely chopped
- 2 medium celery stalks, finely chopped
- 2 cloves of garlic, minced
- 2 sage leaves
- Salt & black pepper to taste
- 64 ounces low-sodium vegetable broth
- Pumpkin Seeds, Cayenne Pepper, Curry powder (optional)
- Preheat oven to 350 degrees. Carefully cut butternut squash in half. Place on a lined baking sheet, seed side up. Bake for approximately 45-60 minutes (until mildly fork-tender). Remove from oven and let cool to touch, for easier handling.
- Meanwhile, add olive oil to a large soup pot. Add sliced, cleaned leeks and sautéed for 5 minutes while you prepare the other vegetables. Finely chop carrots, celery and garlic. Add to the sautéed leeks. Cook for another 5 minutes.
- Add vegetable broth and sage leaves. Bring to a slow boil. Lower heat to simmer for about 30 minutes.
- Remove sage leaves and using a immersion blender, blend until smooth.