Healthy Butternut Squash Soup
We had some chilly weather roll through last weekend, which always puts me in the mood for soup. I have been making this healthy butternut squash soup for a few years now and it never disappoints.
Before coming up with this recipe, I had tried a few different recipes for Butternut Squash Soup. Many were too sweet or too creamy for my taste. Personally, I like a savory soup, with just a hint of cinnamon. This soup is exactly that! I also like that it doesn’t have any cream. It makes me feel at least a bit healthier! Have I piqued your interest?! Here’s the recipe:
Ingredients
Equipment
Method
- Preheat oven to 350 degrees F.
- Chop your butternut squash, onions, carrots and apples into chunks.
- In a bowl, add the butternut squash, olive oil, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp cumin. Coat the squash and spread on a baking sheet.
- Using the same bowl, coat the onion, carrots, and apples. Put these on a different baking sheet, then place both baking sheets in the oven.
- Bake for 30 minutes, stirring once.
- When the veggies are done, put them in a large soup pot with more olive oil. Add the vegetable stock and 1 teaspoon each of salt, chili powder, and paprika.
- Bring to a boil, reduce to low, simmer for 15 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve with toasted pumpkin seeds or your choice of topping.
This soup makes about 6-7 servings, so it’s great to prep for a week’s worth of lunches. After posting this on instagram, I took a look at the wide variety of butternut squash soup recipes that people have posted. Maybe I need to try a new recipe next time?! Do you have a favorite healthy butternut squash soup recipe? If so, I’d love to try it. Send me your recipe via the contact page.
