Butternut Squash Soup

The perfect Fall comfort food. Creamy, grounding and slightly spicy.

Servings

Time

45 Minutes

Dietary Info

Protein: 5 g, Carbohydrates 17 g, Fiber 7 g, Fat 6 g, cals 160

Ingredients

1 2-3 lb butternut squash, peeled, seeded, chopped

1 Tbsp high quality olive oil

1 medium yellow onion, chopped

1/2 tsp sea salt

3 cloves garlic chopped

1 Tbsp Herbes de Provence

2 Bay leaves

1 inch fresh ginger grated – or more to taste

3-4 cups veggie broth, chicken broth or water

Fresh ground white pepper to taste

1/4 cup creme or half & half or vegan option

Chop the onion. Prep the butternut squash.
In a medium stock pot, heat the olive oil and sauté onion for 2-3 minutes until soft. Add salt when sautéing to pull out moisture and sweat so that they become soft and translucent.
Add squash. Saute until soft; another 8-10 minutes.
Add spices and ginger. Stir and cook another 1 minute. Add 4 cups liquid.
Bring to fast simmer, cover and turn heat to low simmer. Cook, stirring occasionally for 20-30 minutes.
Add salt as needed.
Let cool and use a food processor or blender to puree in batches. Add more water as needed to get a consistency you like.
Serve with a scoop of yogurt, roasted pumpkin seeds and a slice of whole grain bread