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–+ servings

Butternut Squash Soup

A warm bowl of butternut squash soup that combines rich, earthy flavors with natural sweetness, perfect for chilly fall days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 219
Ingredients Method Nutrition

Ingredients
  

  • 2.5 pounds butternut squash peeled, seeded, and cut into chunks
  • 0.5 pounds carrots cut into small bite-size pieces
  • 1 large onion quartered
  • 2 cloves garlic crushed with the peel on
  • 5 sprigs thyme only the leaves
  • 5 leaves sage
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt or more to taste
  • 0.125 teaspoon black pepper
  • 2 cups vegetable broth or more if the soup is too thick
  • 1 teaspoon ginger peeled and grated
  • 1 squeeze lime juice

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare your vegetables: Peel, seed, and chop the butternut squash into bite-sized chunks. Cut the carrots into small pieces, quarter the onion, and crush the garlic cloves with the peel on. Gather thyme leaves and sage leaves.
  3. On a baking sheet, toss the prepared vegetables with olive oil, salt, and black pepper. Arrange in a single layer and roast for about 30 minutes or until fork-tender.
  4. Blend the roasted vegetables with vegetable broth and grated ginger until smooth.
  5. Transfer the blended soup back to a large pot and simmer over medium heat for about five minutes. Add more vegetable broth if too thick.
  6. Taste and adjust seasoning with more salt or spices as needed.
  7. Ladle the soup into bowls and garnish with a squeeze of lime juice and optional toppings.

Nutrition

Serving: 1gCalories: 219kcalCarbohydrates: 40gProtein: 4gFat: 7gFiber: 8g

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