This soup reminds me of home. The warmth, the sweetness, the creaminess, everything about it, is just perfect. I am not sure how healthy was the one that I used to eat when I was a little girl, but this one for sure is very healthy and made with simple, real ingredients.
I kept the ingredients very simple and straightforward so that the sweet taste of the roasted butternut squash remains as delicious as possible. Many people love to add celery and other stuff to this soup but in this case for me the less the better. Plus you won’t need to make a huge grocery trip just for 1 simple soup. Another plus is that the soup is creamy but cream-less. There is no cream or dairy added.
It’s very simple to make and great to store and freeze for a quick lunch anytime. This recipe might be very healthy and packed with health benefits but it doesn’t mean that any butternut squash soup is. I tend to warn my clients about eating soups outside of home. You really never know what they put in it, they could have half/half, cream, tons of sodium, MSG cubes, it’s all a mystery. It can even come from a can and they tell you it’s freshly made.
Butternut squash comes packed with incredible health benefits that are almost too good to be true:
- It has more potassium than a banana, which makes it an excellent choice for anybody with hypertension. FYI hypertension patients, increasing potassium consumption is as important as decreasing sodium consumption.
- It’s high in vitamin A which makes your hair and nails more beautiful than ever
- It’s high in beta-carotene which prevents asthma and colon cancer
- Its high in vitamin C which makes your skin beautiful and elastic and boosts immune function
- Keeps bones strong due to the high levels of potassium and manganese.
- 1 butternut squash of 3 lb cut vertically and seeded
- 1 tb of avocado oil
- ½ cup of chopped onion
- 2 garlic cloves
- Dash of ground nutmeg
- 2 cup of vegetable broth
- 1 cup of water
- 1 tb of ghee
- Salt and black pepper to taste
- Parsley (optional)
- Preheat oven to 420F.
- Dizzle each half of the butternut squash with avocado oil spreading it well on the inside and sprinkle some salt and pepper to taste.
- Line a baking tray with parchment paper and place the butternut halves face down. Roast in the oven for 40 minutes until tender.
- Once roasted, remove from the oven and let it cool for a few minutes. With a spoon separate the flesh from the skin of the butternut and place the flesh in a blender.
- Meanwhile in a medium skillet heat up 1 tsp of avocado oil in medium low heat. Cook the onions until softened and translucent.
- Transfer the cooked onions to the blender along with the butternut squash, garlic cloves, nutmeg, vegetable broth, water, ghee, and a dash of black pepper. Blend until smooth.
- If you would like a more liquid consistency add ½ cup more of water.
- Before you add any extra salt, taste the soup and see if it needs it. The vegetable broth might already give it the saltiness it needs.
- Serve immediately topped with parsley, refrigerate for 4 days, or freeze for up to 3 months.
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