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Roasted Garlic Butternut Squash Soup

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With the colder days comes the yearning to eat warm, comforting, soul filling food. And I for one think, soups should make the top of the list.

Fall started already in New Jersey and the leaves keep reminding us to gear up for even more colder days.

Warm bowl of fresh soup made with healthy veggies, protein rich broth, simmered with fresh garlic, toasted with mighty spices and to finish it off this warm bowl is accompanied with a slice of fresh baked, toasted bread! – Can we just take a minute to imagine the dinner setup and fill our eyes first?

Butternut is slightly sweet in taste and nutty in taste. Packed richly with vitamins and minerals, this winter staple is

  • Boosts immunity
  • lowers cancer risk
  • Low in calories
  • Aids in bone health (High in Magnesium, Potassium & Manganese)
  • Healthy skin and hair

This simple, flavorsome, comforting dinner is easy to whip up with few ingredients. But first, I would like to add that its easy to get butternut squash precut. While I normally don’t shop or advocate for pre cut produce, butternut is one veggie which I don’t mind to do so. It takes lot of time and elbow grease to peel and cut this squash. Quite different from others.

While there are many recipes that use heavy cream or sour cream, I went with the basic recipe with no fat except the avocado oil. That’s what I use in my regular cooking.

Once it is chopped, simply fry all veggies and in oil/butter. Then add the broth, spices and cook well. Final step would be to blend it all in your favorite blender or use hand blender.

Here goes!

Roasted Garlic Butternut Squash Soup

  • Servings: 5-6
  • Difficulty: Easy
  • Print

Easy, warm and comforting - Healthy Butternut soup- Dinner is ready!

Ingredients

  • 1 tbsp Avocado oil
  • 1/2 tsp roasted garlic powder
  • 1 onion chopped
  • 1 Butternut Squash or 2 cups chopped and cubed squash
  • 4 cups Broth
  • 1.5 tsp salt
  • 1/2 tsp pepper

Directions

  1. Prepare the butternut squash by peeling and cutting into cubes.
  2. In a heavy sauce pan over medium heat, add oil. Once hot, add onion and sprinkle of salt to soften the onion.
  3. Add squash and fry until its cooked. Add broth, salt and pepper and simmer it for 20 minutes.
  4. Add roasted garlic and simmer for 2 more minutes.
  5. Use the hand blender or carefully transfer to blender to blend it all.
  6. Serve in bowls with a spring of thyme, more pepper or roasted garlic powder like me.

    Notes
  1. Broth can be either vegetarian or chicken or Bone.
  2. This recipe salt will be minimum. Increase it by 1/2 tsp if you like.
  3. Avocado oil can be substituted with Butter or Olive oil.
  4. Leftover soup can be frozen for up to a month.
  5. Croutons, sprig of thyme, roasted garlic, pepper – can be your garnish


 

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

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