February 2021 — Butternut Squash Soup

You’ll want to make this easy, healthy soup all winter long! Bonus: It’s vegan friendly!

Ingredients:

• 1 medium yellow onion, diced
• 2-3 cloves garlic, minced
• 1 Tbsp. extra virgin olive oil
• 1 butternut squash, peeled and diced (about 5 cups)
• 32 oz. chicken stock OR vegetable stock for vegan
• Sea salt, to taste

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add butternut squash* and vegetable stock and bring to a boil. Reduce heat and simmer for about 20 minutes, or until squash is softened.
3. Puree until creamy using an immersion blender or by transferring to a regular blender in batches.
4. Season with salt to taste. Try a dash of one of the spice combinations below as well for extra flavor:

• Cinnamon, nutmeg, & clove
• Curry powder
• Rosemary
• Sage & thyme
• Garnish with roasted pepitas (pumpkin seeds)

*For even more flavor, you can roast the squash before adding it to the soup. Toss the squash with 1-2 Tbsp. olive oil and roast on a sheet pan in the oven at 400 for 25-30 minutes, turning once.