Simple and Healthy Butternut Squash Soup
One of our Fall and Winter favorites is this super easy and healthy butternut squash soup recipe. Try it out and let us know what you think! The key is to cut everything into pieces that will fit well in your blender.
1 Butternut Squash – diced.
1 Sweet Potato – diced.
2 Carrots – sliced.
1/4 Sweet Onion – cut into blend-able slices.
1-3 cups of broth
Olive Oil
Pumpkin Seeds
Lay out on a baking sheet (line with foil for easy cleanup) drizzle with olive oil, garlic salt, rosemary powder, cardamom powder, and green peppercorns. Then, roast in oven at 425 degrees Fahrenheit for 20-30 minutes.
Check the veggies at 20 minutes and see if they are pierceable with a fork. They need to be tender enough to blend
When the veggies are done, separate 1 cup of butternut squash and set aside. Then, carefully place the veggies into your blender and add 1 cup of a broth of your choice. We use veggie. Dash in cayenne for a bit of heat, a little maple syrup and blend. You can substitute coconut milk for broth for a sweeter taste that makes the soup a little thicker. The thickness is totally up to you. I like to see it swirling in the blender but not sloshing. Like a frozen margarita, not on the rocks! I use about 2-2.5 cups of broth.Â
Pour the soup into bowls and then use the remaining butternut squash that you set aside to the soup. We find it’s nice to have something to munch on too.
Garnish with rosemary and pumpkin seeds, and serve!
