Fall is in full swing and nothing says autumn more than butternut squash soup. It’s thick, creamy, a little savory, a little sweet. And with its rich orange color it may as well be the soup of the season. Because of its seeds, butternut squash is technically a fruit. It’s high in antioxidants, particularly Vitamin C. It’s also rich in fiber, folate, potassium, and beta-carotene which is converted into Vitamin A. And of course, you know the benefits of pumpkin.
Cooking Tips: While we’re all for cooking from scratch (there are many farmers markets to buy ingredients, after all), if you’re pressed for time you have the option to buy some ingredients pre-chopped. The directions below call for use of an immersion blender but you can also use a conventional one.
6 cups of cubed butternut squash + 2 cups of pureed pumpkin + 1 ½ cups of diced white or yellow onions + 1 cup of diced carrots + 4 cups of vegetable broth + 1 tsp of turmeric +½ chopped clove of garlic + salt, pepper, honey, olive olive.
1.Drizzle squash with honey and olive oil. Sprinkle with salt, pepper and roast in a preheated oven of 450 for 20 minutes.
2.In a large soup pot, saute onions, garlic and carrots with olive oil. Add pumpkin, squash, broth, and season to taste. Cook on a high heat for 10 to 15 minutes and then blend with an immersion blender. Serve.