Recipe: Butternut Squash Soup

It’s FREEZING here in New York right now and there’s nothing better than a hot soup for lunch/dinner to help warm you up. My obsession with winter squash continues and this time in the form of butternut squash soup. This recipe is incredibly simple with just 5-6 ingredients and takes less than an hour to make. I always suggest doubling up the recipe if you want to make a larger batch for the week! Enjoy :)

Butternut Squash Soup

Gluten Free, Paleo, Vegan, Vegetarian

Ingredients

  • 1 butternut squash or 1 package of already diced up butternut squash (I used this to save some time)

  • 3-4 garlic cloves (4 if you want a stronger garlic taste)

  • 1/2 small white onion OR 1 shallot (either one works!)

  • 1 tbsp olive oil

  • 1 tbsp sunflower seeds (optional)

  • Water (or you can use vegetable broth if you want a sweeter taste)

Directions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper & set aside.

  • Cut up the butternut squash into smaller cube pieces if you did not buy pre packaged. Cut up the onion or shallot into thicker, long strips. Cut each garlic clove in half.

  • Throw all of the above vegetables into a bowl, add 1 tbsp olive oil, & mix.

  • Distribute the vegetables onto the parchment paper & bake for about 40 min. Check half way through to make sure the onions/shallots and garlic pieces are not getting too browned/burnt. If they are, you can take those out of the oven and set to the side.

  • Once everything is out of the oven, let it sit for 5 min and cool off a bit. Place all of the vegetables into a high speed blender (I use a VitaMix) or a food processor. You can add about 1/2 cup of water to make it a little easier to blend. Blend until smooth consistency.

  • If you want to keep it thicker, you can leave it at that! If you like it a little smoother and soup like, place the blended veggies into a pot on the stove (medium/low heat) and add as much water as you would like until it reaches the consistency that you prefer.

  • Serve in a bowl and top with sunflower seeds (or any preferred seeds) if you’d like.

  • Enjoy!