Butternut Squash Ginger Soup
A nourishing and hearty pureed soup that is packed with immunity-boosting ingredients.
Makes 4 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
4 cups of cubed butternut squash
2 garlic cloves (minced)
1 tablespoon (chopped) of each herb: sage, fresh rosemary, thyme
1/2 tablespoon of grated fresh ginger
3 cups of chicken or vegetable broth (low sodium)
Salt + pepper to taste
Toppings: pepitas, coconut milk, sourdough bread, microgreens
Directions
In a large pot, add olive oil at medium heat. Add the onion and season with salt and pepper, allowing the onion to sauté for 6-8 mins or until soft and translucent.
Add the butternut squash and cook for 10 minutes, stirring consistently and adding olive oil as needed so it doesn’t stick to the bottom of the pan or burn.
Next, add in your herbs, garlic and ginger, stirring to coat the squash. Sauté for 1 minute and then add in the broth.
Bring everything to a boil then cover and reduce heat to a simmer, cooking for 25 minutes.
After letting to soup cool 5-10 minutes, either use an immersion blender or pour into a blender to puree.
Serve with a drizzle of coconut milk, pepitas or additional toppings.
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