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Butternut Squash Soup

It’s soup season! And what could be warmer than butternut squash soup. Butternut squash is considered a superfood; it’s rich in vitamins, minerals, fibers, anti-inflammatory components and antioxidants. It’s a classic easy soup recipe but roasting the butternut squash will add much more flavor. It’s vegan, vegetarian, gluten-free and perfect for any occasion during fall and winter season. * If you do tolerate dairy, adding heavy cream will boost the creaminess flavor.

KeywordButternut squash, gluten-free, healthy food, plant-based, soup, vegan

Servings	Prep Time
2people	20minutes

Cook Time

45minutes

Servings	Prep Time
2people	20minutes

Cook Time

45minutes

Ingredients

Instructions

Directions

Preheat your oven to 200 degrees Celsius.
Cut the butternut squash into cubes ( you can also roast the whole butternut squash without cutting it into cubes. Check Tips for instructions)
Transfer into a baking tray the butternut squash, the onion sliced into 4 pieces and a head of garlic.
Sprinkle with salt, pepper, dried thyme and coat with olive oil. For extra flavor, I like to add few stems of fresh thyme.
Roast in the oven for around 25 to 30 minutes.
In a cooking pot, add 2 tbsp. of olive oil and grate some fresh ginger.
Once removed from the oven, add gradually to the pot the garlic, onion and butternut squash. Add the vegetable broth and simmer for few minutes.
Purée the mixture to your desired consistency and adjust salt and pepper to taste.
Pour the soup into bowls. You can add a squirt of lemon juice if you like a sour taste and garnish with dried thyme, cayenne pepper, pumpkin seeds…

Tips

I am buying the butternut squash sliced into cubes. but you can roast it without cutting. Cut the ends of the butternut squash and slice it in half lengthwise. With a spoon remove the seeds and transfer to a baking tray; sprinkle the cut sides with salt, pepper and olive oil, then flip it down and roast for 50 to 60 minutes.