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Healthy Butternut Squash Soup

A delightful, comforting soup made with creamy butternut squash and warm spices, perfect for chilly days and festive gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and diced
  • 1 large onion, chopped
  • 4 cloves garlic, roasted
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 4 cups vegetable broth
  • to taste salt and pepper
  • for sautéing olive oil

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion and roasted garlic, sautéing until softened and fragrant.
  3. Toss in the diced butternut squash along with the ginger, cinnamon, and nutmeg. Stir to coat the squash evenly with the spices.
  4. Pour in the vegetable broth and bring the mixture to a vigorous boil.
  5. Lower the heat, cover the pot, and let it simmer until the squash is tender, roughly 20-25 minutes.
  6. Using an immersion blender, puree the soup until silky. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches to achieve the same smooth consistency.
  7. Taste your soup and season with salt and pepper according to your preference. Serve hot, and enjoy!

Notes

For a touch of elegance, garnish with cream or toasted pumpkin seeds. Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for long-term storage.